Description
A velvety lightened-up artichoke jalapeno dip packed with flavors of sautéed jalapenos, garlic and shallots tossed with wilted spinach and chunks of baby artichokes!
Ingredients
- 1 Tablespoon Olive Oil
- ½ cups Shallots (about 2 Large Shallots), Diced Finely
- 1 Tablespoon Garlic (about 3 Garlic Cloves), Minced
- 2 Jalapenos, Diced Finely And Seeds Removed
- 1 cup Spinach, Chopped And Packed
- 1 teaspoon Himalayan Salt, Divided
- 8 ounces, weight Whipped Cream Cheese Or Whipped Greek Yogurt Cream Cheese
- ½ teaspoons Apple Cider Vinegar
- 1 can (14 Oz. Size) Artichoke (in Water Not Oil), Drained And Chopped Into Fine Pieces
Preparation
Heat olive oil in a large nonstick skillet over medium heat. Cook shallots, garlic and jalapenos, stirring frequently, until tender, about 4 minutes. Add chopped spinach and ½ teaspoon salt and cover and cook until spinach is wilted, about 7 minutes. Keep an eye on it that it does not start to burn as the heat may need to be turned down to low. Set aside to cool.
In a large bowl, add cream cheese, remaining ½ teaspoon of salt, apple cider vinegar and chopped artichokes. Add cooled garlic, jalapeno, shallot and spinach mixture. Mix until combined well. If desired, add the mixture to a food processor and pulse for 1–3 seconds to blend slightly or longer for a smoother consistency.
Serve with your favorite gluten-free crackers, pretzels, bread, cucumber slices or celery sticks for dipping.
