The Pioneer Woman Tasty Kitchen
Profile Photo

Tex-Mex Spinach Artichoke Dip

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

24
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Creamy spinach artichoke dip with roasted poblanos and jalapneos.

Ingredients

  • 1 whole Poblano Pepper
  • 1 whole Jalapeno Pepper
  • ½ cups Fat Free Sour Cream
  • ¼ teaspoons Black Pepper
  • 3 cloves Garlic, Minced
  • 1 can (14 Oz. Size) Artichoke Hearts, Drained And Coarsely Chopped
  • 1 package (10 Oz. Size) Frozen Spinach, Drained Ands Squeezed Dry
  • 1 package (8 Oz. Size) Reduced Fat Cream Cheese
  • 1 package (8 Oz. Size) Fat Free Cream Cheese
  • 1-½ cup Shredded Mozzarella Cheese, Divided
  • ¼ cups Grated Parmesan Cheese, Divided

Preparation

Preheat broiler. On a foiled-lined baking sheet, broil poblano and jalapeno for about 5-7 minutes or until skin has blackened on all sides (turn it a couple times during the cook time). Remove pan from oven and put peppers into a sealed plastic zip top bag.

Turn oven to 350ºF.

Combine sour cream, black pepper, garlic, artichoke hearts, spinach, and both kinds of cream cheese in a bowl, stirring until combined.

Remove peppers from bag. Peel them and discard skin. Chop peppers (remove some or all of the seeds if you don’t want it too spicy. Add to cream cheese mixture. Add 1 cup mozzarella and 2 tablespoons Parmesan cheese and mix to combine. Spoon mixture into a greased 1 ½ quart-baking dish (broiler proof). Top with remaining cheeses.

Bake at 350ºF for 30 minutes or until bubbly. Then preheat broiler and broil dip for 3 minutes or until top is lightly browned.

Adapted from Cooking Light.

No Comments

You must be logged in to post a comment.

One Review

You must be logged in to post a review.

Profile photo of Kay Wilmot

Kay Wilmot on 11.20.2013

Delicious! Just the right level of heat. Thanks for sharing this, Tanya.

Related Recipes

Homemade Za’atar Pita Chips and Quick Labneh Dip
Profile Photo by Anita at Hungry Couple in Appetizers
A delicious snack or appetizer with a Mediterranean twist!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Herbed Beet Yogurt Dip
Profile Photo by Danielle Cushing in Appetizers
Herbed Beet Yogurt Dip with dill, mint, and chives---a healthy dip...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Apple Gruyere Stuffed Mushrooms
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Appetizers
Apple and Gruyere stuffed mushrooms are an amazing appetizer for fall....
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Vegetable Dill Dip
Profile Photo by Jen @ Peanut Butter and Peppers in Appetizers
A creamy, healthy vegetable dip, made with Greek yogurt and mayonnaise...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 16 Level: Easy


0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy