Caramelized Onion, Spinach and Artichoke Dip
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 medium red onion or several small spring onions3 garlic cloves, minced9 ounces fresh spinach. I like baby spinach in this dip.1 jar of artichoke hearts, drained4 ounces neufchatel cheese, softened1/2 cup low-fat sour cream1/2 cup plain, low or nonfat greek yogurt1/4 cup parmesan and romano cheese, grated1/4 cup cheddar cheese, shredded1 tsp. chili powder1 tsp. cayenne pepper (more for added spicy goodness)1/2 tsp. dry mustard powder or a tsp. prepared mustard1/2 tsp. dried thymeSalt and pepper to tasteDash of hot sauceDash of coriander
-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.
-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.
Nutritional Info 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
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