Ingredients
5 celery ribs, finely chopped2 medium sweet red peppers, chopped2 medium onions, finely chopped2 tablespoons butter1 tablespoon canola oil6 garlic cloves, minced3 tablespoons all-purpose flour1 cup half-and-half cream1 cup fat-free milk3 cups shredded reduced-fat Mexican cheese blend4 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered1 teaspoon salt1 teaspoon cayenne pepper1 teaspoon pepper1/2 teaspoon crushed red pepper flakes1 cup grated Parmesan cheese
Preparation
Preheat oven to 350°. In a Dutch oven, saute the celery, red peppers and onions in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add cream and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in shredded cheese until melted.
Add spinach, artichokes, salt, cayenne, pepper and pepper flakes. Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with Parmesan cheese.
Bake, uncovered, 30-35 minutes or until bubbly.
