1 large onion, chopped
8 oz frozen chopped spinach
8 oz frozen artichoke hearts, coarsely chopped and defrosted
18 oz low fat sour cream*
1 tablespoon olive oil
1 tablespoon chopped fresh thyme
2 tablespoons Worcestershire sauce
1 teaspoon paprika
In a large skillet, heat the oil. Add the onion and cook until soft, about 5-8 minutes. Add the frozen spinach and the defrosted artichoke hearts and saute about 2 minutes. Cover and lower the heat. Cook for an additional 2-4 minutes. If there is any water remaining in the pan (there wasn't for me but there could be), drain it off. Spread into a thin layer on the pan to cool. When cool, place in a large bowl and stir in the sour cream, paprika, thyme and Worcestershire sauce. Cover and refrigerate at least 1 hour or up to one day before serving.
*I like Daisy brand** light sour cream for dips. It is very thick and creamy but much lower in fat.
My mom came over for lunch earlier in the week. Since it was such pretty weather, I thought we'd eat outside so we had picnic food: deviled eggs, tuna pasta salad, veggies, this dip and a slice of icebox pie. I wanted to make the dip extra chunky and thick so it was basically a second serving of vegetables. I served it with thick carrots, celery and these pumpernickel pretzel sticks** that are my new favorite pretzel. I think it would also be good as a topping for a baked potato.
**These are just my own opinions and not sponsored by these companies in anyway.