The Pioneer Woman Tasty Kitchen
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Skinny Artichoke Jalapeno 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

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Level: Easy

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Description

A velvety lightened-up artichoke jalapeno dip packed with flavors of sautéed jalapenos, garlic and shallots tossed with wilted spinach and chunks of baby artichokes!

Ingredients

  • 1 Tablespoon Olive Oil
  • ½ cups Shallots (about 2 Large Shallots), Diced Finely
  • 1 Tablespoon Garlic (about 3 Garlic Cloves), Minced
  • 2  Jalapenos, Diced Finely And Seeds Removed
  • 1 cup Spinach, Chopped And Packed
  • 1 teaspoon Himalayan Salt, Divided
  • 8 ounces, weight Whipped Cream Cheese Or Whipped Greek Yogurt Cream Cheese
  • ½ teaspoons Apple Cider Vinegar
  • 1 can (14 Oz. Size) Artichoke (in Water Not Oil), Drained And Chopped Into Fine Pieces

Preparation

Heat olive oil in a large nonstick skillet over medium heat. Cook shallots, garlic and jalapenos, stirring frequently, until tender, about 4 minutes. Add chopped spinach and ½ teaspoon salt and cover and cook until spinach is wilted, about 7 minutes. Keep an eye on it that it does not start to burn as the heat may need to be turned down to low. Set aside to cool.

In a large bowl, add cream cheese, remaining ½ teaspoon of salt, apple cider vinegar and chopped artichokes. Add cooled garlic, jalapeno, shallot and spinach mixture. Mix until combined well. If desired, add the mixture to a food processor and pulse for 1–3 seconds to blend slightly or longer for a smoother consistency.

Serve with your favorite gluten-free crackers, pretzels, bread, cucumber slices or celery sticks for dipping.

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Profile photo of Carol Walker

Carol Walker on 7.13.2018

Really light and fresh tasting with lots of flavor.

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