SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 64.6
  • Total Fat: 4.3 g
  • Cholesterol: 13.0 mg
  • Sodium: 100.8 mg
  • Total Carbs: 3.3 g
  • Dietary Fiber: 1.1 g
  • Protein: 4.0 g

View full nutritional breakdown of Caramelized Onion, Spinach and Artichoke Dip calories by ingredient
Report Inappropriate Recipe

Caramelized Onion, Spinach and Artichoke Dip

Submitted by: BANANAFISH711
Caramelized Onion, Spinach and Artichoke Dip

Introduction

This is a great alternative to high-fat dips and is my go-to appetizer for company. This is a great alternative to high-fat dips and is my go-to appetizer for company.
Number of Servings: 16

Ingredients

    1 medium red onion or several small spring onions
    3 garlic cloves, minced
    9 ounces fresh spinach. I like baby spinach in this dip.
    1 jar of artichoke hearts, drained
    4 ounces neufchatel cheese, softened
    1/2 cup low-fat sour cream
    1/2 cup plain, low or nonfat greek yogurt
    1/4 cup parmesan and romano cheese, grated
    1/4 cup cheddar cheese, shredded
    1 tsp. chili powder
    1 tsp. cayenne pepper (more for added spicy goodness)
    1/2 tsp. dry mustard powder or a tsp. prepared mustard
    1/2 tsp. dried thyme
    Salt and pepper to taste
    Dash of hot sauce
    Dash of coriander

Directions

-Preheat your oven to 350 degrees if you'd like this warm. It's great chilled too.
-Gently saute onions in a bit of olive oil 5-10 minutes or until caramelized.
-Add the artichokes and saute for one minute.
-Add the garlic and spinach and saute just until the spinach wilts.
-Put the spinach/artichoke mixture in a food processor and pulse to combine.
-Add cream cheese, yogurt, parmesan, cheddar cheese, and sour cream to the food processor and combine thoroughly. Reserve some of the shredded cheese for garnishing.
-Add the spices and process until everything is combined
-Bake in a lightly greased 8x8 baking dish (or a pie pan) for about 20 minutes or until bubbly. Alternatively, chill the dip for an hour or so and serve cold.
-Garnish with a sprinkle of cheese and fresh parsley.

Number of Servings: 16

Recipe submitted by SparkPeople user BANANAFISH711.






Great Stories from around the Web


Rate This Recipe