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Hot Spinach-Artichoke Dip

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Photo: Oxmoor House

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Ingredients

1 tablespoon light butter

1 cup finely chopped onion

2 garlic cloves, minced

1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry

1 (8-ounce) can sliced water chestnuts, drained and coarsely chopped

1 (14-ounce) can quartered artichoke hearts, drained and coarsely chopped

1 (8-ounce) block 1/3-less-fat cream cheese, softened

1 (8-ounce) carton reduced-fat sour cream

1 cup (4 ounces) pre-shredded, reduced-fat cheddar cheese, divided

1 teaspoon hot sauce

1/2 teaspoon salt

1/4 teaspoon pepper

cooking spray

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