Pumpkin, Artichoke and Spinach Dip
Published
|
Updated
{{#rendered}} {{/rendered}}
<b>Ingredients</b><br><br>
• ½ cup onions, finely chopped<br>
• 1-2 garlic cloves, fine chopped<br>
• 1 tablespoon extra virgin olive oil<br>
• 12 ounce jar artichoke hearts, drained and coarsely chopped<br>
• 9 ounces frozen chopped spinach, drained<br>
• 8 ounces light cream cheese<br>
• 8 ounces light sour cream<br>
• ¼ cup parmesan cheese<br>
• ½ cup pureed pumpkin<br>
• ¼ teaspoon cayenne pepper<br>
• ¼ teaspoon salt<br>
• 1 cup Monterey jack cheese, shredded (optional)
<b>Step 1</b>
Preheat oven to 400 degrees. In a sauce pan with olive oil, sauté onions and garlic for about 5 minutes.
<b>Step 2</b>
Then add artichoke and spinach and continue to sauté for 2 additional minutes.
<b>Step 3</b>
Add sour cream, cream cheese and parmesan cheese and mix until well-combined.
<b>Step 4</b>
Then add cayenne pepper and salt. Mix again.
<b>Step 5</b>
Finally, mix in pumpkin puree.
<b>Step 6</b>
Transfer to an ovenproof dish and sprinkle with shredded cheese. Bake for 10 minutes until cheese is melted and golden brown.
<b>Step 7</b>
Serve warm with pita chips or make your own Halloween shaped tortilla chips.