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Why not add a poblano to that spinach artichoke dip! Make a double batch, because this one goes quick! @cookinrd |

Roasted Poblano Spinach Artichoke Dip

  • Author: Sara Haas


Roasted poblano adds the perfect southwest touch to this healthier spinach artichoke dip.


  • 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


  1. 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.
  2. 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.
  3. Serve with slices of toasted whole wheat baguette, tortilla chips and sliced vegetables.


  • Makes about 1 1/4 cup


  • 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

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