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PEPPADEW® Peppers Recipe

Hot and Spicy Artichoke Spinach Dip Recipe with PEPPADEW® Peppers

Ingredients

1 tablespoon olive oil
1/2 cup low-fat sour cream
1 1/2 cups finely chopped yellow onion
2 tablespoons low-fat mayonnaise
1 tablespoon minced garlic
1 ounce freshly grated Parmigiano-Reggiano (about 3/4 cup grated using a wand-style grater)
13.75-ounce can artichoke hearts
1/2 cup medium chopped mild PEPPADEW® peppers (about 2 ounces)
Drained 10-ounce box frozen chopped spinach, thawed and squeezed dry
1/2 to 1 teaspoon red pepper flakes
4 ounces Neufchatel (low-fat cream cheese)

Additional Info
  • Makes 4 cups

Method

Heat 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 Parmigiano-Reggiano, then process until mixed. Add the mixture to the skillet, along with the PEPPADEW® peppers and pepper flakes. Stir well, then season with salt. Transfer the mixture to the prepared pan, sprinkle the remaining cheese over the top and bake on the oven’s middle shelf for 15 to 20 minutes, or until it is bubbling at the edges. Serve immediately with crackers or low fat pita crisps.

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