Warm Spinach and Artichoke Dip

Ingredients:

• 1 tbsp. l. rapeseed oil
• 1 medium onion, finely chopped (about 1.5 cups)
• 3 cloves of garlic
• 250g frozen artichoke hearts, thawed, rinsed and patted dry
• 280g frozen chopped spinach, thawed, squeeze out excess liquid
• 0.5 cups low-fat sour cream
• 2 tablespoons mayonnaise
• 0.5 cup (110 g) American Neufchâtel (or reduced-fat cream cheese)
• 60 g (about 0.5 cups) grated semi-skimmed mozzarella
• 0.5 tsp salt
• 1/4 tsp ground black pepper
• Pita slices or fresh vegetables for serving

Preparation:

1. Preheat oven to 190°C.
   
   Heat oil in a saucepan over medium heat. Add the onion and cook, stirring occasionally, for 4-5 minutes. Add the garlic and cook for another 3-4 minutes, or until the onion is light golden but not browned. Remove from heat and let cool.
2. In a food processor, combine the artichoke hearts, spinach, sour cream, mayonnaise, cream cheese, mozzarella, and salt and black pepper. Process until smooth. Add the cooled onion-garlic mixture to the food processor and pulse a few times.
3. Transfer the mixture to a 20cm glass baking dish or a 22cm pie pan, sprayed with cooking spray. Bake for 15-20 minutes or until heated through. Serve with pita bread slices and fresh vegetables.