Healthy spinach and artichoke


Serves four


1 tablespoon butter

1 yellow onion, finely diced

3 sprigs fresh thyme

1 teaspoon roasted garlic, mashed

½ teaspoon white wine vinegar

2 ounces cream cheese


½ cup non-fat milk

½ cup white cheddar, shredded, divided

½ cup cooked, chopped spinach, drained

1 can artichoke hearts, rinsed, drained, and quartered

4, 6-ounce ramekins


In a medium sauté pan, melt the butter and cook the onion and thyme over medium-low heat until caramelized, about ten minutes. Add the roasted garlic and white wine vinegar and cook for another minute. Remove the thyme, then add the cream cheese and cook until melted. Thin the mixture slightly with milk, cooking until combined. Remove the pan from heat and stir in ½ cup of the cheddar, spinach, and artichoke hearts. Spoon the mixture into four ramekins and top with the remaining cheddar. Broil until browned and bubbling.