1 small onion, finely chopped
2 (10 oz.) pkg. frozen chopped spinach, thawed and squeezed dry
8 oz. fat-free cream cheese
1 c. reduced-fat sour cream (8 oz.)
3/4 c. freshly grated Parmesan cheese (3 oz.)
1 (14 oz.) can water packed artichoke hearts, drained and chopped
1/4 tsp. salt
1/8 tsp. ground black pepper
1/8 tsp. crushed red pepper flakes
1 c. shredded reduced-fat Monterey Jack cheese (4 oz.)

Lightly coat a large nonstick skillet with nonstick spray and warm over medium heat. Add the onion and cook, stirring for 5 minutes or until soft. Stir in the spinach and cook for 5 minutes or until heated through. Reduce the heat to low and stir in the cream cheese and sour cream just until blended and smooth. Stir in the Parmesan and artichokes until blended. Remove from the heat and stir in the salt, black pepper and red pepper flakes. Transfer to a 1 1/2-quart microwaveable bowl and top with the Monterey Jack. Microwave on High power for 2 to 3 minutes or just until the cheese is melted. Serve warm.

Makes 5 cups (twenty 1/4-cup servings).

More Healthy Homestyle Cooking, 2000.