Appetizers Canadian

Bell Pepper Spinach Dip

A creamy spinach and red-pepper dip with caramelized onion, cream cheese, mayonnaise, honey and hot sauce. It was inspired by a chef at the Olive Bistro in Jasper, Alberta, according to the original cookbook. Naturally, Dinner by the Minute then considered adding Carolina Reaper juice because moderation is apparently for other websites.

Bell Pepper Spinach Dip

What It Is

This is a blended creamy dip combining spinach, red pepper and caramelized onion with mayonnaise, cream cheese, honey and hot sauce. It balances sweetness, heat and richness and works with chips, baguette slices or vegetables.

Origin

The original Dinner by the Minute recipe says this version was inspired by a chef at the Olive Bistro in Jasper, Alberta. The broader idea of creamy spinach dips is widespread in North American party cooking, so this is best described as an Alberta-inspired variation rather than an ancient regional dish.

Fun Fact

Bell peppers are especially rich in vitamin C, and red bell peppers have had more time to ripen than green ones, which changes both their flavour and nutrient profile.

Prep
15 min
Cook
10 min
Temp
Stovetop, medium heat
Total
25 min
Servings
6 about ⅓ cup dips
(portion sizes are a suggestion, not a law)
Difficulty
easy
Gluten-Free Nut-Free
Diet
Vegetarian, Gluten-Free, Nut-Free
Away Mission
110 min walk
(Scotty says she cannae take much more of this, Captain)
#alberta #bell-pepper #creamy-dip #party-food #spinach-dip #vegetarian

Ingredients

  • 1 tbsp olive oil
  • 1 cup diced onion
  • 1 cup fresh spinach
  • 1 cup red pepper
  • 1 cup mayonnaise
  • 1 cup cream cheese
  • ¼ cup honey
  • ¼ cup hot sauce

Steps

  1. Heat the olive oil in a pan over medium heat. Add the onion and cook until softened and caramelized.
  2. If using fresh spinach, wilt it briefly and squeeze out excess moisture. If using frozen spinach instead, thaw and drain it thoroughly.
  3. Place the onion, spinach, red pepper, mayonnaise, cream cheese, honey and hot sauce in a food processor.
  4. Blend until combined and creamy. If you do not have a food processor, finely dice the vegetables and mix everything by hand or on low speed in a stand mixer.
  5. Chill before serving if desired.

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Notes

The original recipe lists fresh spinach but its directions refer to 'thawed spinach.' If using fresh spinach, wilt it briefly and squeeze out excess moisture before blending. If using frozen spinach, thaw and drain it thoroughly.

Nutrition Facts
Per About ⅓ cup dip
Calories 500
Burning this off: several minutes of aggressively pretending to enjoy a work Zoom call.
% Daily Value*
Fat 45.0 g 60%
Saturated + Trans 13 g 65%
Cholesterol 55 mg
Sodium 730 mg 32%
Carbohydrate 21.0 g
Fibre 2.5 g 9%
Sugars 17.0 g 17%
Protein 5.0 g
Potassium 440 mg 9%
Calcium 95 mg 7%
Iron 1.6 mg 9%
*5% or less is a little, 15% or more is a lot. Sodium levels calculated in a country with universal healthcare — and it's free, so don't worry about it too much.
A genuinely respectable nutrition profile. No red flags here — go ahead and feel a little smug about it.

Substitutions

Use light mayonnaise or Greek yogurt for a lighter version. Sour cream can replace some cream cheese. Use green, yellow or orange peppers instead of red, or combine several colours. Garlic or shallots can replace some of the onion. Add hotter sauce carefully if regular hot sauce has failed to impress you.

Storage

Refrigerate in a sealed container for up to 3 days. Stir well before serving.

Freezing

Not recommended because the dairy base can separate and the vegetables may release water after thawing.