Description
Creamy spinach artichoke dip with roasted poblanos and jalapneos.
Ingredients
- 1 whole Poblano Pepper
- 1 whole Jalapeno Pepper
- ½ cups Fat Free Sour Cream
- ¼ teaspoons Black Pepper
- 3 cloves Garlic, Minced
- 1 can (14 Oz. Size) Artichoke Hearts, Drained And Coarsely Chopped
- 1 package (10 Oz. Size) Frozen Spinach, Drained Ands Squeezed Dry
- 1 package (8 Oz. Size) Reduced Fat Cream Cheese
- 1 package (8 Oz. Size) Fat Free Cream Cheese
- 1-½ cup Shredded Mozzarella Cheese, Divided
- ¼ cups Grated Parmesan Cheese, Divided
Preparation
Preheat broiler. On a foiled-lined baking sheet, broil poblano and jalapeno for about 5-7 minutes or until skin has blackened on all sides (turn it a couple times during the cook time). Remove pan from oven and put peppers into a sealed plastic zip top bag.
Turn oven to 350ºF.
Combine sour cream, black pepper, garlic, artichoke hearts, spinach, and both kinds of cream cheese in a bowl, stirring until combined.
Remove peppers from bag. Peel them and discard skin. Chop peppers (remove some or all of the seeds if you don’t want it too spicy. Add to cream cheese mixture. Add 1 cup mozzarella and 2 tablespoons Parmesan cheese and mix to combine. Spoon mixture into a greased 1 ½ quart-baking dish (broiler proof). Top with remaining cheeses.
Bake at 350ºF for 30 minutes or until bubbly. Then preheat broiler and broil dip for 3 minutes or until top is lightly browned.
Adapted from Cooking Light.
