Skinny Hot Spinach and Artichoke Dip

1 teaspoon olive oil
1 cup onions, chopped
2 garlic cloves, minced
¼ cup Parmesan cheese, shredded
¾ cup + 2 tablespoons Nancy’s Skinny Ranch Dressing or a store bought reduced-fat ranch dressing
1 (10 oz.) package frozen chopped spinach, thawed and drained well
1 (13½ or 14 oz.) can artichoke hearts (packed in water) rinsed and well-drained, chopped
½ teaspoon ground black pepper

Preheat oven to 375 degrees. Coat a 9” oven proof pie plate, oven proof dish or 2 smaller oven proof dishes with cooking spray.
In a small nonstick pan, heat the oil. Add the garlic and onions and saute until soft, about 2 minutes.
In medium bowl, add the cooked onions, ¼ cup cheese, ranch dressing, spinach, artichoke hearts, pepper and mix until well blended.
Transfer to baking dish. Bake for 20 minutes. Remove from oven and sprinkle top with 2 tablespoons Parmesan cheese. If baking in two dishes, sprinkle each with 1 tablespoon cheese. Bake for 5 minutes until cheese is melted.
Store any leftovers in the fridge. Reheat before serving.

Serving: 2tablespoonsCalories: 40kcalCarbohydrates: 3gProtein: 5gFat: 2gSodium: 134mgFiber: 1gSugar: 2gPlus Points: 1