Ingredients
1 tablespoon coconut oil
1 BOU Vegetable flavored Bouillon Cube
1.5 cups 1 medium white onion, finely chopped
3 cloves garlic
9 ounce 1 packaged artichoke hearts, defrosted, rinsed, dried, finely chopped
10 ounce 1 package frozen chopped spinach, defrosted, excess liquid squeezed out
1/2 cup fresh part skim ricotta
2 tablespoon mayonnaise
1/2 cup reduced-fat cream cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
Preparation
preheat oven to 375 degrees F
Heat the oil in a saute pan over medium heat. Add onions and cook stirring occasionally, 4 to 5 minutes. Add garlic and Bou and cook an additional 3 to 4 minutes, or until onions are light golden.. Remove from heat and cool.
In the bowl of a food processor combine artichoke hearts, spinach, ricotta, mayonnaise, cream cheese, mozzarella, nutmeg, salt and pepper. Process until smooth. Add cooled onion-garlic mixture to the food processor and pulse a few times to combine.
Transfer mixture into an 8-inch glass square baking dish or 9-inch glass pie plate which has been lightly sprayed with cooking spray. Bake for 15 to 20 minutes or until heated through. Serve with tortilla chips.
