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EASY SPINACH ARTICHOKE DIP

HonorHealth Desert Mission
Course Appetizer
Cuisine American, Italian
Servings 4
Calories 17 kcal

Equipment

  • Cutting Board
  • Knife
  • 2 Baking Sheets
  • Oven
  • Stirring Spoon

Ingredients
  

  • 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!
Keyword Artichoke Hearts, Roasted Chillies, Spinach, Whipped Cream Cheese