Spinach, Gruyère and Artichoke Dip

• Olive oil or nonstick cooking spray
• 12 ounces cream cheese, room temperature and cut into 1-inch pieces (regular or reduced-fat style, such as Neufchâtel, may be used)
• 2 ounces Gruyère cheese, finely grated
• 1 ounce Parmesan cheese, finely grated
• 1 garlic clove, finely chopped
• ½ small shallot, finely chopped
• 8 ounces frozen spinach, thawed and drained well
• 1 can (15 ounces) quartered artichoke hearts, drained
• 2 tablespoons heavy cream
• ½ teaspoon crushed red pepper

Per serving (2 tablespoons): Calories 99 (61% from fat) • carb. 5g • sugars 1g • pro. 5g • fat 7g • sat. fat 4g chol. 23mg • sod. 169mg • calc. 93mg • fiber 3g

1. Fit the oven with the Rack in Position 1.Lightly coat a 9-inch pie or cake pan with olive oil or nonstick cooking spray; reserve.
2. Put the cream cheese into a mixing bowl.Using a hand mixer, mix until softened.Add remaining ingredients and mix on Low to fully combine.
3. Transfer mixture to the prepared pie/cake pan and transfer to the oven. Set to Bake at 350°F for 20 minutes, and then switch to Broil for an additional 5 minutes, or until top is nicely browned.
4. Serve immediately with pita chips, crusty bread and crisp vegetables.