madeover spinach dip

dip is always welcome in my home. happy tasting!

courtesy of: tracey seaman
serves: 8

- four 5oz bags of baby spinach
- 1 tbsp extra virgin olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, finely chopped
- salt & pepper
- 3 oz cream cheese
- one 9 oz box frozen artichoke hearts, thawed and chopped
- 1/4 c mayonnaise
- 3 oz gruyere cheese, shredded
- 3 whole wheat pitas, each cut into eighths and toasted

1. in a large nonstick skillet, bring 1 c water to a boil. add the spinach, 1 bag at a time, and stir until wilted, about 3 min; drain. rinse with cold water, squeeze out as much liquid as possible, then coarsely chop. rinse the skillet.

2. preheat the oven to 400. in the skillet, heat the olive oil over med-high heat. add the onion and cook, stirring occasionally, until softened, about 8 min. stir in the garlic, 3/4 salt and 1/2 tsp pepper; cook for 2 min.

3. stir in the cream cheese, mashing until smooth. stir in the spinach, artichokes, mayonnaise, and two thirds of the gruyere. transfer to a shallow baking dish.

4. finely chop 4 of the toasted pita triangles. in a small bowl combine the chopped pita with the remaining gruyere and sprinkle over the spinach-artichoke mixture; bake until golden-brown and bubbling, 15 - 20 min. serve warm with the remaining toasted pita triangles.

image: everyday