Hot Spinach-Artichoke Dip

INGREDIENTS

• 1 Tbsp light butter
• 1 cup uncooked onion, finely chopped
• 2 clove, medium garlic clove(s), minced
• 10 oz chopped frozen spinach, thawed, drained and squeezed dry
• 8 oz canned water chestnut(s), sliced, drained and coarsely chopped
• 14 oz canned artichoke hearts without oil, quartered, drained and coarsely chopped
• 8 oz low-fat cream cheese, softened
• 8 oz reduced-fat sour cream
• 1 cup Cheese, cheddar, shredded, low fat, divided
• 1 tsp hot pepper sauce
• 1/2 tsp table salt
• 1/4 tsp black pepper

INSTRUCTIONS

1. Preheat oven to 350°F.
2. Melt butter in a large nonstick skillet over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add spinach, water chestnuts, and artichokes; sauté 2 minutes. Add cream cheese, sour cream, 1/2 cup of Cheddar cheese, hot sauce, salt and pepper.
3. Spoon into an 11 x 7-inch baking dish coated with cooking spray. Top with remaining 1/2 cup of Cheddar cheese. Bake at 350°F for 18 to 20 minutes or until thoroughly heated. Serve with baked tortilla chips. Yields ~1/4 cup per serving.