Hot Spinach Artichoke Dip

This creamy appetizer dip is made with three types of cheese. Bake it in a casserole dish, then tote the dish to a party along with a bag of pita chips.

Source: Midwest Living

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Recipe Summary

prep:
40 mins
bake:
35 mins at 350°
Servings:
60
Yield:
About 8 cups
Nutrition Info
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Hot Spinach Artichoke Dip

Ingredients

Directions

  • 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 pepper jack and Swiss cheeses. Beat until combined. Stir in chopped spinach, artichoke hearts and sweet pepper. Transfer mixture to a 2-quart oval or an 11x7x1-1/2-inch baking dish. Sprinkle with 1/4 cup Parmesan cheese.

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  • Bake, uncovered, in a 350° oven about 35 minutes or until heated through. Serve warm with Toasted Pita Chips.

*

If you like, chop the spinach in a food processor in small batches.

Nutrition Facts (Hot Spinach Artichoke Dip)

Per Serving:
56 calories; total fat 3g; saturated fat 2g; cholesterol 10mg; sodium 116mg; carbohydrates 4g; fiber 1g; protein 2g; vitamin a 583IU; vitamin c 4mg; calcium 61mg; iron 1mg.

Toasted Pita Chips

Ingredients

Directions

  • Preheat oven to 350°. Split the pita bread rounds in half horizontally. Using a sharp knife, cut each pita half into 6 wedges. Arrange wedges in a single layer on ungreased baking sheets. Coat pita wedges with nonstick cooking spray. Sprinkle lightly with paprika. Bake for 12 to 15 minutes or until wedges are crisp and golden brown. Makes 48 to 60 chips.

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