Texas Spicy Spinach Artichoke Dipposted by Jennifer
Super Bowl Sunday is one of the biggest cheat days there is besides the holidays. Everybody brings out their yummiest, unhealthy dishes possible! Who doesn’t love all those dips, and appetizers, and casseroles, and you name it? So for this Super Bowl I have pulled out a favorite dip and tweaked the recipe to make it slightly more healthy. The taste is still there but the calories have dwindled. It will sure be a hit at any party and no one will know that they have eating a healthier version!
Texas Spicy Spinach Artichoke Dip
- 1 package (10 ounces) of frozen spinach
- 2 cans (13 3/4 ounces) of artichoke hearts
- 1/2 cup reduced-fat mayonnaise
- 1/2 cup fat-free or light sour cream
- 2 cups Pepper Jack Cheese
- 1 cup Parmesan
- 1 cup reduced fat Mozzarella
- and for the SPICY 1/4 cup chopped pickled jalepenos
Preheat oven to 350 degrees. Spray casserole dish with nonstick cooking spray. For a single recipe I used an 8X10 casserole dish (pictured) for a double recipe, which I usually do, I use a 9X13 dish!
Thaw out the package of spinach. You can either do this by leaving it out over night or microwaving it on high for 2-3 minutes. After its thawed, squeeze all the water out. Drain the artichoke hearts and coarsely chop in a food processor. Chop jalepenos either by hand or in the food processor.
Combine all the ingredients in a large bowl but leave one cup of pepperjack and the one cup of mozzarella on the side. Those two ingredients will be for the top.
Scrape contents of the bowl into the greased casserole dish and cover the top with the Pepper Jack cheese and the mozzarella.
Cover with foil and cook for 20 minutes. At the 20 minute mark take off the foil and cook for 10 more minutes to melt and brown the top. You’ll know its done when its bubbly! Serve with pita chips or baked Tostitos corn chips! Everyone will surely enjoy this yummy dip!