Recipe Finder:
Check out our most popular categories:
Hot Spinach Artichoke Dip
Bake: 35 mins at 350°F
Ingredients
- 1 10 ounce package fresh baby spinach leaves, rinsed and well-drained
- 1 8 ounce package cream cheese, softened
- 1 8 ounce carton dairy sour cream
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 cup grated Parmesan or Romano cheese
- 3 ounces Monterey Jack cheese with jalapeno peppers, shredded (3/4 cup)
- 3/4 cup shredded Swiss cheese (3 ounces)
- 2 14 ounce can artichoke hearts, well-drained and chopped
- 1/2 cup chopped red sweet pepper
- Toasted Pita Chips (recipe follows) or thinly sliced French bread and/or assorted crackers
Directions
1. In food processor*, process spinach in small batches until finely chopped. Transfer spinach to a colander set over a bowl or sink; let drain.
2. In a large mixing bowl, beat cream cheese, sour cream, garlic powder and pepper with an electric mixer until combined. Add 3/4 cup of the Parmesan, the Monterey Jack and Swiss cheeses. Beat until combined. Stir in chopped spinach, artichokes and sweet pepper. Transfer mixture to a 2-quart oval or an 11x7x1 1/2-inch baking dish. Sprinkle with the remaining 1/4 cup Parmesan cheese.
3. Bake, uncovered, in a 350 degree F. oven about 35 minutes or until heated through. Serve with Toasted Pita Chips. Makes about 8 cups (sixty 2-tablespoon servings).
Ingredients
- 5 large pita bread rounds
- nonstick cooking spray
- paprika (optional)
Directions
Split pita bread rounds in half horizontally. Using a sharp knife, cut each pita half into 6 wedges. Arrange wedges in a single layer on two ungreased baking sheets. Coat pita wedges with nonstick cooking spray. If you like, sprinkle lightly with paprika. Bake in a 350 degree F. oven for 12 to 15 minutes or until wedges are crisp and golden brown. Makes 60 chips.
This is one of my family's favorite appetizers. I use a box of frozen chopped spinach instead of fresh. It can be baked or microwaved to warm it up
11/5/2009 09:36:44 AM Report Abuse