Tex-Mex Spinach Artichoke Dip Recipe

Name: Tex-Mex Spinach Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Poblano Pepper; 1 whole Jalapeno Pepper; 1/2 cups Fat Free Sour Cream; 1/4 teaspoons Black Pepper; 3 cloves Garlic, Minced; 1 can (14 Oz. Size) Artichoke Hearts, Drained And Coarsely Chopped; 1 package (10 Oz. Size) Frozen Spinach, Drained Ands Squeezed Dry; 1 package (8 Oz. Size) Reduced Fat Cream Cheese; 1 package (8 Oz. Size) Fat Free Cream Cheese; 1- 1/2 cup Shredded Mozzarella Cheese, Divided; 1/4 cups Grated Parmesan Cheese, Divided

Servings: persons

1 whole Poblano Pepper
1 whole Jalapeno Pepper
1/2 cups Fat Free Sour Cream
1/4 teaspoons Black Pepper
3 cloves Garlic, Minced
1 can (14 Oz. Size) Artichoke Hearts, Drained And Coarsely Chopped
1 package (10 Oz. Size) Frozen Spinach, Drained Ands Squeezed Dry
1 package (8 Oz. Size) Reduced Fat Cream Cheese
1 package (8 Oz. Size) Fat Free Cream Cheese
1- 1/2 cup Shredded Mozzarella Cheese, Divided
1/4 cups Grated Parmesan Cheese, Divided

1
Preheat broiler.
2
On a foiled-lined baking sheet, broil poblano and jalapeno for about 5-7 minutes or until skin has blackened on all sides (turn it a couple times during the cook time).
3
Remove pan from oven and put peppers into a sealed plastic zip top bag.
4
Turn oven to 350 degrees F.
5
Combine sour cream, black pepper, garlic, artichoke hearts, spinach, and both kinds of cream cheese in a bowl, stirring until combined.
6
Remove peppers from bag.
7
Peel them and discard skin.
8
Chop peppers (remove some or all of the seeds if you dont want it too spicy.
9
Add to cream cheese mixture.
10
Add 1 cup mozzarella and 2 tablespoons Parmesan cheese and mix to combine.
11
Spoon mixture into a greased 1 1/2 quart-baking dish (broiler proof).
12
Top with remaining cheeses.
13
Bake at 350 degrees F for 30 minutes or until bubbly.
14
Then preheat broiler and broil dip for 3 minutes or until top is lightly browned.
15
Adapted from Cooking Light.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 whole Poblano Pepper, 1 whole Jalapeno Pepper, 1/2 cups Fat Free Sour Cream, 1/4 teaspoons Black Pepper, and more.

Yes, Tex-Mex Spinach Artichoke Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tex-Mex Spinach Artichoke Dip

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