hot spinach artichoke dip

My recipe for Hot Spinach Artichoke Dip comes from the Taste of Home Light and Tasty 2003 cookbook.  Back when Taste of Home published the "Light and Tasty" magazine, they used to compile all of their recipes for each year into one cookbook.  I'm not sure that these are in print anymore - I can't find them online, and I've only rarely seen them in used bookstores.  If you see one, though, snatch it up!  These are my go-to books.  They have fantastic food, lots of pictures, and include nutritional information for every single recipe.  

This dip is probably in my top five favorite and most requested "Light and Tasty" recipes.  It's sooooooo good.  Don't be fooled by all of the low fat ingredients.  Trust me...you'll love it.
 
Hot Spinach Artichoke Dip
(from Taste of Home's Light and Tasty 2003)

• 1 small onion, chopped
• 2 packages (10 oz. each) frozen, chopped spinach, thawed and squeezed dry
• 1 package (8 oz.) fat-free cream cheese, cubed
• 1 cup (8 oz.) reduced-fat sour cream
• 1 can (14 oz.) water-packed artichoke hearts, drained and chopped
• 3/4 cup grated Parmesan cheese
• 1/4 t. salt
• 1/8 t. pepper
• 1/4 t. crushed red pepper flakes
• 1/4 cup shredded reduced-fat cheddar cheese
• Pita chips

In a large nonstick skillet coated with nonstick cooking spray, cook and stir onion until tender.  Add spinach; cook and stir over medium heat until heated through.  Reduce heat to low; stir in cream cheese and sour cream.  Add the artichoke hearts, Parmesan cheese, salt, pepper, and red pepper flakes; cook for 1-2 minutes or until heated through.

Transfer to an ungreased 1 1/2 qt. microwave-safe dish; sprinkle with cheddar cheese.  Cover and microwave on high for 2-3 minutes or until cheese is melted.  Serves 18.

Nutrition (1/4 cup): 71 cal, 3g fat, 2g sat fat, 9mg cholesterol, 342mg sodium, 6g carbs, 2g fiber, 6g protein.