Description
A rich and creamy stovetop Spinach Artichoke Dip packed with fresh poblano peppers and green onions. Ready in just 20 minutes.
Ingredients
Scale
- 8 oz cream cheese, cut into chunks
- 1 poblano pepper, chopped (or red bell pepper)
- 8 oz frozen spinach, thawed
- 1/2 cup sour cream
- 1 tbsp extra virgin olive oil
- 1/2 cup chopped artichoke hearts
- 1/4 tsp fine salt
- 1/2 tsp red pepper flakes
- Freshly ground black pepper
- 1 cup chopped green onions
Instructions
- Thaw the spinach completely and squeeze out all excess liquid using a sieve or tea towel until very dry.
- Heat olive oil in a skillet over medium heat. Add green onions, poblano pepper, red pepper flakes, and salt. Sauté for 8-10 minutes until onions are golden and peppers are tender.
- Add the drained spinach, cream cheese chunks, sour cream, and chopped artichokes to the skillet. Season with black pepper.
- Cook while stirring constantly for 3-4 minutes until the cheese is melted and the dip is hot and creamy. Adjust seasoning and serve warm.
Notes
Ensure you squeeze the spinach very dry to prevent a watery dip. For a milder version, omit the red pepper flakes.
- Prep Time: 10 min
- Thawing Time: 10 min
- Cook Time: 12 min
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 0.25 cup
- Calories: 185
- Sugar: 2g
- Sodium: 310mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Spinach Artichoke Dip, stovetop dip recipe, easy appetizer, creamy spinach dip, party snack