The Pioneer Woman Tasty Kitchen
Avatar Image

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.

Avatar of Kay Wilmot

Kay Wilmot on 11.20.2013

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

Related Recipes

Roasted Avocado Salsa
Avatar Image by Meagan {I Eat Therefore I Cook} in Appetizers
Smoky roasted avocado, corn, tomatoes and jalapenos mixed with fresh lime...
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: 4 Level: Easy


Party Pretzels
Avatar Image by Jayme & Jessica in Appetizers
These pretzels are so simple and always a hit! With a...
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: 30 Level: Easy


Chewy Coconut Granola Bars
Avatar Image by Stacey @ Bake.Eat.Repeat. in Appetizers
Chewy coconut granola bars are simple to make and much healthier...
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: 20 Level: Easy


Easy Garlic White Bean Dip
Avatar Image by Courtney @ PB&Pinot in Appetizers
A delicious and healthy alternative to greasy game day appetizers!
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


Pumpkin Seeds, Three Ways
Avatar Image by Stephanie | Girl Versus Dough in Appetizers
Three takes on the roasted pumpkin seed: Sea Salt & Olive...
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