Prep 30 mins
Cook 0 mins
I found this recipe online somewhere. It's supposed to be a copy of the cold, Whole Foods Spinach and Artichoke Dip that they sell for $10/tub. I think it's pretty close, but not exactly like it tastes from the store. In any event, this is an easy, quick, and far cheaper way to make a very good spinach and artichoke dip. You'll love this.
- 283.49 g package frozen spinach, all moisture removed
- 411.06 g can artichoke hearts, drained
- 118.29 ml roasted red pepper, from a jar, drained
- 1 bunch green onion, white and green parts
- 177.44 ml Hellmann's light mayonnaise
- 44.37 ml parmesan cheese, grated
- 2 jalapenos, chopped
- 1 lemon, juice of
- 0.25 ml sea salt
- Add drained spinach, drained artichoke hearts, drained fire roasted red peppers, jalapeños, and green onions to a food processor and chop until desired texture. If you like your dips chunky, you can skip the processor and chop by hand.
- In a large bowl, mix all ingredients together thoroughly.
- How easy is that? Now, season with salt and pepper to desired taste and refregerate for at least an hour before serving.
- Note: Feel free to play with the ingredient quantities. I like more spice, so I typically use 4 jalapeños. Adding more red peppers adds more color and flavor as well.
This is a really great low-fat dip and tastes so fresh and light. I made it exactly as stated, but skipped the jalapenos because I thought it may be too spicy. I will experiment with that in the future as I'm sure I will make this often. Thanks for posting!