Tex-Mex Spinach and Artichoke Dip

Spinach and artichoke dip with a little heat!  Roasted poblano’s and jalapeños add spice

that’s tamed by lots of creamy cheese!

Tex Mex Spinach and Artichoke Dip has a bit of a kick with poblano peppers and jalapeño that have been roasted!  Creamy, cheesy and full of flavor! www.lemonsforlulu.com

I love eating, but I don’t always like following the food pyramid.  I’m a snacker at heart and although I know what food is good for me, I am not always eager to consume them.  If things like fat, calories, cholesterol, and blood pressure didn’t exist than I would eat completely differently.

My food pyramid would look something like this:  snacks/appetizers(the spicier the better)  would be at the bottom in the largest portion of the pyramid, followed by cheesy food, third would be cake, 4th would be all other desserts and fruits, veggies and legumes would take their place at the tip of the pyramid.

Kicked up spinach and artichoke dip with poblanos and jalapeños!  www.lemonsforlulu.com

But I am an educated women with a family to feed and care for so I cannot follow my own food pyramid.  Life is so unfair.  Fortunately for me and my cheesy snack food cravings, this month’s issue of Cooking Light Magazine supplied me with the most delicious solution!  This spinach and artichoke dip!  It covers a good portion of the “Tanya Food Pyramid”.  Appetizer?  Check.  Spicy?  Check.  Cheesy?  Check.  Veggies?  Check!    I made this for company one night knowing that it would be consumed by lots of people!   And consumed it was!  Every last cheesy morsel was scooped up and devoured.   Which was a good thing because I probably would’ve had the leftovers for lunch the next day!

Creamy and cheesy spiced spinach and artichoke dip. www.lemonsforlulu.com

I love this version of spinach and artichoke dip!  It’s creamy and cheesy, but remains on the lighter side with fat-free sour cream and with both reduced fat and fat-free cream cheese.  You won’t notice it’s light!  Since I constantly crave spicy food, I roasted a poblano pepper and a jalapeno pepper.  They give this dip a little heat and a smokey undertone.

While I realize my own food pyramid is a pipe dream (if I want to live a long life that is), at least I know how to indulge the snacker in me!

WHAT A DIP

Easy light dip made with avocados and Greek yogurt! www.lemonsforlulu.com

Green Goddess Dip

Chunks of heart healthy avocado's, fresh tomato and feta make up this tasty, addictive dip! www.lemonsforlulu.com

Avocado Feta Salsa

 

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Tex-Mex Spinach and Artichoke Dip
 
Prep time
Cook time
Total time
 
Ingredients
  • ½ cup fat free sour cream
  • ¼ teaspoon black pepper
  • 3 cloves garlic, minced
  • 1 14oz can artichokes, drained and coarsely chopped
  • 1 10oz package frozen spinach, thawed, drained and squeezed dry
  • 1 8 oz block reduced fat cream cheese, softened
  • 1 8oz block fat free cream cheese, softened
  • 1 poblano, roasted, peeled and chopped
  • 1 jalapeno, roasted, peeled and chopped
  • 1½ shredded mozzarella cheese, divided
  • ¼ cup grated Parmesan cheese, divided
Instructions
  1. Preheat broiler. On a foiled lined baking sheet, broil poblano and jalapeno for about 5-7 minutes or until skin has blackened. Remove to plastic zip top bag. Turn oven to 350.
  2. Combine sour cream through cream cheese in a bowl, stirring until combined. Remove peppers from bag. Peel and discard skin. Chop peppers. Add to cream cheese mixture. Add 1 cup mozzarella and 2 tablespoons Parmesan cheese and spoon mixture into a greased 1 ½ quart-baking dish (broiler proof). Top with remaining cheeses.
  3. Bake for 30 minutes or until bubbly. Preheat broiler and broil dip for 3 minutes or until top is lightly browned.
  4. Adapted from Cooking Light Magazine

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35 Responses

  1. Oh I love this, Tanya! Total points for roasting poblanos and jalapenos to put in this. I love it! Pinned!

  2. I’m all for your new food pyramid. ;)
    I like spinach artichoke dip but sometimes it can come out bland (depending on the recipe of course), but that’s why I love this recipe so much! That extra heat is sure to make this dip a winner. Love the idea. :)

    • This was not a bland dip thats for sure, but you are right some spinach and artichoke dips can me very bland.

  3. Your ideal food pyramid cracked me up, and I can definitely relate! I LOVE this recipe, Tanya! It looks like the perfect spinach artichoke dip for me since it uses lighter ingredients and doesn’t contain mayo (I’m not a fan of mayo-based dips). I’m going to think of an occasion to make this pronto, and that occasion may be lunch tomorrow ;)

  4. I love your version of the food pyramid! I totally wish that were the real version! This dip looks incredible and I love that it’s lightened up!

  5. I think our food pyramids are quite similar, minus the spicy for me. ;) This dip looks wonderful, and kudos for roasting the peppers to make it your own!!

    • Thank you Lisa! I do love roasted peppers!

  6. I pretty much heart this! My family & I love spinach artichoke dip and we love a little heat, so this is just perfect. :)

  7. This really does sounds good, Tanya. I really enjoy spinach/artichoke dips and this one, with the added chiles, would be fantastic. I bet more than a few guests were surprised by the kick :)

  8. Must make this soon! Thanks for linking up with What’s Cookin’ Wednesday!

  9. This looks and sounds amazing ! love the idea of adding spice of the peppers to the dip ! def. pinning to make later!

    • I love me some spicy food! Thank you Michelle!

    • The roasted peppers really stand out! Thanks Jaren!

  10. […] story, but it’s just not the same.  So sad.  The only thing left for me to do is to make my own!  Which is exactly what I do.  This time however, I came up with the most ingenious way to […]

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