Ingredients
1/2 cup white wine or chicken broth2 shallots, minced1 garlic clove, minced1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted1 cup reduced-fat sour cream1/2 cup prepared pesto2 tablespoons all-purpose flour1 tablespoon reduced-sodium soy sauce1 teaspoon grated lemon zest1/2 teaspoon hot pepper sauce2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped3/4 cup roasted sweet red peppers, drained and chopped2 cups shredded part-skim mozzarella cheese, divided Assorted crackers and/or breads
Preparation
In a large skillet, combine the wine, shallots and garlic. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Stir in the soup, sour cream, pesto, flour, soy sauce, lemon zest and pepper sauce. Fold in the spinach, artichokes, red peppers and half the cheese.
Transfer to a greased 11x7-in. baking dish; sprinkle with remaining cheese. Bake at 400° until set, 30-35 minutes. Serve with crackers and/or breads.
