Spinach Artichoke Dip
Ingredients
-
1
teaspoon
olive oil
-
½
cup
onion, finely chopped
-
¼
teaspoon
crushed red pepper
-
2
10 oz
chopped frozen spinach, thawed and water squeezed out
-
8
ounces
reduced fat cream cheese (Neufchatel), softened at room temperature
-
8
ounces
light sour cream
-
¾
cup
grated Parmesan cheese
-
14
ounces
artichoke hearts, jarred or canned, roughly chopped
-
1
small can
red pimientos, diced and drained
-
1
cup
shredded Jack cheese, divided
-
1
tablespoon
lemon juice
-
1
teaspoon
hot sauce
-
to taste
salt and pepper
-
Optional
fresh herbs like parsley, cilantro, or chives
-
2
green onions, sliced thinly (for garnish)
Instructions
- Preheat the oven to 350˚F.
- Heat olive oil in a non-stick sauté pan and cook the onion until transparent, about 5 minutes, then add spinach and sauté lightly.
- In a mixer bowl, beat cream cheese and sour cream until smooth, then add Parmesan, artichokes, pimientos, ½ cup of Jack cheese, lemon juice, hot sauce, salt, and pepper, mixing until combined.
- Transfer the mixture to a 1-1/2 quart oven-safe casserole dish and bake until heated through and cheese melts, about 20-25 minutes.
- Serve warm with reduced-fat crackers, tortilla chips, or raw vegetable sticks.
Nutrition Facts (estimated)
Servings
20
Calories
150
Total fat
10g
Total carbohydrates
8g
Total protein
7g
Sodium
250mg
Cholesterol
20mg
You might also like