1 tablespoon olive oil
1-1/2 cups finely chopped yellow onion
1 tablespoon minced garlic
1 can (13.75 ounces) can artichoke hearts , drained
1 (10-ounce) box frozen chopped spinach , thawed and squeeze dry
4 ounces Neufchatel (low-fat cream cheese)
1/2 cup low-fat sour cream
2 tablespoons low-fat mayonnaise
1 ounce freshly grated Parmigiano-Reggiano (about 3/4 cup grated using a wand-style grater)
1/2 cup medium chopped mild Peppadew peppers (about 2 ounces) or medium chopped roasted red peppers
1 teaspoon red peppers flakes (about 2 ounces) or to taste
Kosher salt
Crackers or low-fat pita crisps to serve
1 . Heat the oven to 375*F . Coat an 8-inch square baking pan with cooking spray .
2 . In a medium skillet over medium-low , heat the oil . Add the onion and saute , covered , stirring occasionally for 8 minutes . Uncover the pan and continue cooking , stirring occasionally until the onions is golden brown , about 5 minutes . Add the garlic and cook stirring 1 minute . Remove the pan from the heat and set aside , in a food processor , pulse the artichokes until they are medium chopped , then transfer them to the skillet.
3 . In the food processor combine the spinach , cream cheese , sour cream , mayonnaise and half the Parmigiano-Reggiano , then process until mixed . Add the mixture to the skillet along with the peppers and pepper flakes . Stir well , then season with salt .
4 . Transfer the mixture to the remaining cheese over the top and bake on the oven middle shelf for 15 to 20 minutes or until it is bubbling at the edges . Serve immediately with crackers or low fat pita crisps .
Make your own Pita chips :
Separate some two-layer pita bread pockets in single layers , spray them lightly with oil , cut them into triangles and bake them at 400 degrees for 10 to 12 minutes or until crisp .
