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.