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Roasted Red Pepper, Spinach and Artichoke Spread

Total Time

Prep: 20 min. Bake: 30 min.


20 servings (5 cups)

I found a simple spinach and artichoke spread in a cookbook and added my own touches—roasted red peppers, pesto, lemon zest and wine. You'll be surprised at how much your guests enjoy it. —Be Jones, Brunswick, Missouri


  • 1/2 cup white wine or chicken broth
  • 2 shallots, minced
  • 1 garlic clove, minced
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1 cup reduced-fat sour cream
  • 1/2 cup prepared pesto
  • 2 tablespoons all-purpose flour
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon grated lemon zest
  • 1/2 teaspoon hot pepper sauce
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 3/4 cup roasted sweet red peppers, drained and chopped
  • 2 cups shredded part-skim mozzarella cheese, divided
  • Assorted crackers and/or breads


  1. In a large skillet, combine the wine, shallots and garlic. Bring to a boil; cook until liquid is reduced to about 2 tablespoons. Stir in the soup, sour cream, pesto, flour, soy sauce, lemon zest and pepper sauce. Fold in the spinach, artichokes, red peppers and half the cheese.
  2. Transfer to a greased 11x7-in. baking dish; sprinkle with remaining cheese. Bake at 400° until set, 30-35 minutes. Serve with crackers and/or breads.

Nutrition Facts

1/4 cup: 104 calories, 6g fat (2g saturated fat), 9mg cholesterol, 341mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 6g protein.

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