(Healthier) Spinach and Artichoke Dip

     One of my all time favorite food items is spinach and artichoke dip.  If it's on the menu, it's on the table.  I used to buy jarred Tostitos dip from the grocery store but it would only last a day.  Here's two reasons to find/come up with a recipe for my favorite dip; the store bought jar is super high in calories (nobody just has 1 tablespoon) and I don't want to have to take a trip to the store whenever I want spinach dip (yes, my obsession is that serious).
    I did some research on common ingredients for the dip and then tried to make some better choices.  It came out great!  Everybody raves about it!

Ingredients:
1/4 cup light mayo
1/4 cup Parmesan cheese
2 light Laughing Cow Swiss wedges
1 cup baby spinach (chopped)
1 cup quartered artichokes (chopped)
1/2 medium onion (diced)
reduced fat shredded cheddar (optional)
tablespoon oil
tablespoon minced garlic
salt

Directions:
1. In a medium skillet/frying pan, cook garlic in oil and a dash of salt on medium heat.  When the onion becomes transparent, stir in garlic.  You don't want the garlic to burn so don't leave in unattended for more than a minute.
2. Turn heat down to low and add spinach and artichokes.
3. Preheat oven to 350 degrees.
4. In a small bowl, combine mayo, Parmesan, and Swiss wedges.  Move mixture to a baking dish.
5. Add vegetable mixture and stir until everything is combined.  Top with shredded cheddar, if desired.
6. Bake at 350 degrees for 10 minutes.  Enjoy!

Spinach and Artichoke Dip with Homemade Pizza Rolls