Pumpkins contain vitamin A which aid with vision. Spinach has powerful antioxidants that combat high blood pressure. And the fiber found in artichokes, promotes intestinal health. This is a powerful dip that may counteract all the downfalls of candy eaten this Halloween.
Makes about 2 cups.
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- ½ cup onions, finely chopped
- 1-2 garlic cloves, fine chopped
- 1 tablespoon extra virgin olive oil
- 12 ounce jar artichoke hearts, drained and coarsely chopped
- 9 ounces frozen chopped spinach, drained
- 8 ounces light cream cheese
- 8 ounces light sour cream
- ¼ cup parmesan cheese
- ½ cup pureed pumpkin
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- 1 cup monterey jack cheese, shredded (optional)
- Preheat oven to 400 degrees. In a sauce pan with olive oil, sauté onions and garlic for about 5 minutes.
- Then add artichoke and spinach and continue to sauté for 2 additional minutes.
- Add sour cream, cream cheese and parmesan cheese and mix until well-combined.
- Then add cayenne pepper and salt. Mix again.
- Finally, mix in pumpkin puree.
- Transfer to an ovenproof dish and sprinkle with shredded cheese. Bake for 10 minutes until cheese is melted and golden brown.
- Serve warm with pita chips or make your own Halloween shaped tortilla chips.