Baked Spicy Artichoke Spinach Dip
January 23, 2014
Categories: Dips, Comfort Food, Dairy, Vegetables, Artichokes, Appetizers, Spinach, Budget-Friendly, Cooking For A Crowd, Easy/Beginner Cooking, One-Pot Meal, Quick Meals, Christmas, Entertaining, Game/Sports Day, New Years, Oven Bake, Gluten-Free, Low Carbohydrate, No Eggs, Vegetarian, Make it from scratch, Spicy, Kosher Dairy more
"Serve this dip with crackers or tortilla chips, or make your own pita crisps. To do so, just separate some two-layered pita bread pockets into single layers, spray them lightly with oil, cut them into triangles, and bake them at 400 F for 10 to 12 minutes, or until crisp. Reduced-fat cream cheese, mayonnaise and sour cream works well for this dip. Recipe written by Sara Moulton who was the executive chef at Gourmet magazine for nearly 25 years and spent a decade hosting several TV shows. Makes approx 4 cups"
- Serving Size: 1 (86.6 g)
- Calories 113.2
- Total Fat - 7.7 g
- Saturated Fat - 3.4 g
- Cholesterol - 15.9 mg
- Sodium - 167.2 mg
- Total Carbohydrate - 7.8 g
- Dietary Fiber - 1.4 g
- Sugars - 1.3 g
- Protein - 4.4 g
- Calcium - 103.9 mg
- Iron - 0.8 mg
- Vitamin C - 8 mg
- Thiamin - 0.1 mg
Preheat the oven to 375 F.
Coat an 8-inch square baking pan with cooking spray.
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 are golden brown, about another 5 minutes. Add the garlic and cook, stirring, for 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.
In the food processor combine the spinach, cream cheese, sour cream, mayonnaise and half of the 3/4 cup Parmesan cheese then process until mixed. Add the mixture to the skillet, along with the peppers and pepper flakes. Stir well, then season with salt.
Transfer the mixture to the prepared pan, sprinkle the top with remaining half of the Parmesan cheese.
Bake on the oven's middle shelf for 15 to 20 minutes, or until it is bubbling at the edges. Serve immediately.
Tips & Variations
No special items needed.