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EASY SPINACH ARTICHOKE DIP
HonorHealth Desert Mission
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Course
Appetizer
Cuisine
American, Italian
Servings
4
Calories
17
kcal
Equipment
Cutting Board
Knife
2 Baking Sheets
Oven
Stirring Spoon
Ingredients
1x
2x
3x
4
large whole-wheat pitas
1
⁄2 tablespoon butter
1
onion
finely chopped
3
cloves
garlic
finely chopped
1
jar
12 oz. artichoke hearts in water, drained and chopped
1
box or 16 oz. of frozen spinach
thawed
1
can
4 oz. roasted green chiles, drained and chopped
2
tablespoons
olive oil mayonnaise
2
tablespoons
whipped cream cheese
whipped cream cheese has air beaten into it, making it lighter and easier to spread!
Juice of 1 lemon
Salt & black pepper to taste
Instructions
Wash hands with warm water and soap for 20 seconds.
Cut the pitas into 6 to 8 wedges each and separate the layers.
Spread on 2 baking sheets and bake at 400°F for 5 minutes or until crisp.
Heat butter in a large skillet or sauté pan over medium heat.
Add the onion and garlic and cook for 5 minutes or until softened.
Add the artichokes, spinach, chilies, mayo, cream cheese, and lemon juice.
Cook, stirring often, for 5 minutes or until hot. Season with salt and pepper.
Serve with the pita wedges.
Notes
Frozen spinach is more cost effective than fresh, and because it's precooked, it yields significantly more actual spinach when cooked down!
Nutrition
Serving:
4
Calories:
17
kcal
Carbohydrates:
3
g
Protein:
1
g
Fat:
1
g
Saturated Fat:
1
g
Cholesterol:
1
mg
Sodium:
3
mg
Potassium:
49
mg
Fiber:
1
g
Sugar:
1
g
Vitamin A:
3
IU
Vitamin C:
3
mg
Calcium:
12
mg
Iron:
1
mg
Keyword
Artichoke Hearts, Roasted Chillies, Spinach, Whipped Cream Cheese
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