Name: Hot Spinach Artichoke Dip
Prep time: 40 min
Yield: About 8 cups
Ingredients: 1 ounce cream cheese, softened; 1 ounce sour cream; ¼ teaspoon garlic powder; ¼ teaspoon ground black pepper; ¾ cup grated Parmesan or Romano cheese; ¾ cup shredded pepper jack cheese; ¾ cup shredded Swiss cheese; 1 ounce fresh baby spinach leaves, finely chopped*; 2 ounces artichoke hearts, well-drained and chopped; ½ cup chopped red sweet pepper; ¼ cup grated Parmesan or Romano cheese; Toasted Pita Chips (recipe follows) or thinly sliced French bread and/or assorted crackers

*

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

Toasted Pita Chips

Ingredients

4 – 5 large pita bread rounds

Directions

Step 1

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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Recipe Summary