Pumpkin, Artichoke and Spinach Dip

<b>Ingredients</b><br><br> • ½ cup onions, finely chopped<br> • 1-2 garlic cloves, fine chopped<br> • 1 tablespoon extra virgin olive oil<br> • 12 ounce jar artichoke hearts, drained and coarsely chopped<br> • 9 ounces frozen chopped spinach, drained<br> • 8 ounces light cream cheese<br> • 8 ounces light sour cream<br> • ¼ cup parmesan cheese<br> • ½ cup pureed pumpkin<br> • ¼ teaspoon cayenne pepper<br> • ¼ teaspoon salt<br> • 1 cup Monterey jack cheese, shredded (optional)

<b>Step 1</b> Preheat oven to 400 degrees.  In a sauce pan with olive oil, sauté onions and garlic for about 5 minutes.  

<b>Step 2</b> Then add artichoke and spinach and continue to sauté for 2 additional minutes.  

<b>Step 3</b> Add sour cream, cream cheese and parmesan cheese and mix until well-combined.

<b>Step 4</b> Then add cayenne pepper and salt.  Mix again.

<b>Step 5</b> Finally, mix in pumpkin puree.

<b>Step 6</b> Transfer to an ovenproof dish and sprinkle with shredded cheese.  Bake for 10 minutes until cheese is melted and golden brown.

<b>Step 7</b> Serve warm with pita chips or make your own Halloween shaped tortilla chips.