Baked Spinach and Artichoke Dip

Clean Eating, June 2011, p 35

INGREDIENTS

1 1/2 cup frozen cauliflower florets
4 oz 1/3-less-fat cream cheese
9-11 tbsp low-fat milk, divided
Olive oil cooking spray
1 medium onion, chopped
3 cloves garlic, minced
1 10 oz box frozen chopped spinach, thawed and squeezed to remove excess water
1 8 oz box frozen artichoke hearts, thawed and chopped
1/4 packed cup fresh dill sprigs, thick stems removed
1/2 tsp salt
1/4 tsp ground cayenne pepper
5 scallions, chopped
2 oz (1/2 cup) Monterey Jack or mozzarella cheese, shredded

DIRECTIONS

Preheat oven to 350F. Cook cauliflower according to package directions (you should have 1 cup cooked). Place cauliflower in bowl of food processor and add cream cheese and 3 tbsp milk. Puree until smooth; transfer to large bowl.

Coat nonstick skillet with cooking spray and heat on medium. Add onion and cook until lightly browned and soft, 8-10 minutes. Add garlic and cook for 1 minute more. Transfer mixture to food processor. Add spinahc, artichokes, dill, 1/2 tsp salt, and cayenne. Add 6 tbsp milk, puree until mixture is easily spreadable. If necessary, add additional milk to thin. Transfer to bowl with cauliflower mixture. Add scallions and stir until combined. Add additional salt and cayenne as needed.

Transfer mixture to 8 or 9 inch square baking dish and cover with oil. Bake for 20 minutes. Discard foil and sprinkle with cheese. Back for 10 minutes more, until cheese is melted and dip is heated.