Ingredients
- 1 package (8 ounce) reduced fat Neufchâtel cream cheese
- 1/2 cup light canola or safflower mayonnaise
- 1/2 cup low fat sour cream
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, or to taste
- 3 cups shredded part-skim mozzarella cheese
- Freshly ground black pepper
- Pinch of cayenne pepper (optional)
- 1 (12 ounce) jar marinated artichoke hearts, drained and roughly chopped
- 1 small onion, diced
Directions
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Preheat oven to 350°F. In the bowl of a food processor, place the cream cheese, mayonnaise, sour cream, Parmesan cheese and garlic. Purée until all ingredients are combined. Add mozzarella cheese, black pepper and cayenne, pulsing just until combined. Add artichoke hearts and pulse again just until combined. Transfer mixture to a bowl and stir in the onion.
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Bake in a 9-inch square glass baking dish for 40 to 45 minutes, until bubbly and browned. Serve immediately.