Tuesday, January 21, 2014

Spicy -Hot Spinach Artichoke Dip

Prep / Total time : 1 hour  (35 minutes active)

1                    tablespoon olive oil
1-1/2              cups finely chopped  yellow onion
1                    tablespoon minced  garlic
1                    can (13.75 ounces) can artichoke hearts , drained
1                    (10-ounce) box frozen chopped spinach , thawed  and squeeze dry
4                    ounces  Neufchatel (low-fat cream cheese)
1/2                 cup low-fat sour cream
2                    tablespoons  low-fat mayonnaise
1                    ounce  freshly  grated  Parmigiano-Reggiano (about 3/4 cup grated  using a wand-style grater)
1/2                 cup medium chopped  mild Peppadew peppers (about 2 ounces) or medium  chopped  roasted  red peppers
1                     teaspoon red peppers flakes (about 2 ounces) or to taste
Kosher salt
Crackers or low-fat pita  crisps to serve

1 .        Heat the oven  to 375*F . Coat  an 8-inch  square baking pan  with cooking spray .
2 .        In a medium skillet over  medium-low , heat the oil . Add the onion  and saute , covered  , stirring occasionally  for 8 minutes . Uncover  the pan  and continue cooking  , stirring  occasionally  until the onions is golden brown , about 5 minutes . Add the garlic and cook  stirring 1 minute  . Remove  the pan  from the heat  and set aside  , in a food processor  , pulse  the artichokes until they are medium  chopped , then transfer  them to the skillet.
3 .          In the food processor combine  the spinach , cream cheese  , sour cream , mayonnaise  and half the Parmigiano-Reggiano , then process until  mixed . Add the mixture  to the skillet  along with the peppers and pepper flakes . Stir well , then season  with salt .
4 .         Transfer  the mixture  to the remaining  cheese  over the top  and bake  on the oven middle  shelf  for 15 to 20 minutes  or until it is bubbling  at the edges . Serve immediately  with crackers  or low fat pita crisps .

Make  your own Pita chips :
Separate  some  two-layer pita bread  pockets in single layers , spray them lightly  with oil , cut them into triangles  and bake  them at 400 degrees for 10 to 12 minutes   or until crisp .


  1. Dear Nee,

    I see we both had spinach on the mind...but yet this is so good. I love this type of dip, especially now that the Football season is in full force. I have never had the artichoke hearts and the peppers mixed in. That really must give it great flavor and a little heat. What a great idea to make your own chips, and they are baked not fried, which is a healthy way..

    Thanks for sharing, Blessings Dottie ;)

  2. Hi Dottie , they say all great minds act alike :-D , I also had football on my mind especially the superbowl , You can control the salt in the chips , thanks for stopping by :)

  3. It can disappear very quickly with chips.. :) sounds like pretty addictive dip

    1. Hi Medeja , it disappears quickly , I always makes extra , thanks for stopping by :)


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