Description
Roasted poblano adds the perfect southwest touch to this healthier spinach artichoke dip.
Ingredients
Scale
- 1 poblano pepper
- 1 cup frozen artichoke hearts
- 2 cloves garlic, minced
- 1 cup frozen spinach
- 2 ounces neufchâtel cream cheese
- 1/4 cup shredded parmesan cheese
- 1/2 cup plain Greek yogurt
- 1/8 teaspoon salt
- crushed red pepper, to taste
Instructions
- Preheat the broiler. Place the poblano on a baking sheet and broil the pepper, turning often, until skin in charred, about 6-10 minutes. Place pepper in a bowl and cover with plastic wrap and allow to cool. Once cool, peel away charred skin and finely chop. Reserve.
- Thaw artichoke hearts according to package directions. Roughly chop the artichokes and add them, along with the garlic and spinach, to a non-stick skillet set over medium-high heat. Cook, stirring frequently until spinach is hot, about 5-6 minutes. Reduce heat to low and stir in the chopped poblano, cream cheese, parmesan cheese, Greek yogurt and salt. Add crushed red pepper, if desired.
- Serve with slices of toasted whole wheat baguette, tortilla chips and sliced vegetables.
Notes
- Makes about 1 1/4 cup
Nutrition
- Serving Size: 6
- Calories: 76
- Sugar: 2
- Sodium: 193
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 7
- Protein: 5
- Cholesterol: 12