Hot Spinach Artichoke Dip
- Makes: 60 servings
- Yield: About 8 cups
- Prep 40 mins
- Bake 35 mins
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.
Ingredients
-
1
8 -
ounce package
cream cheese, softened
-
1
8 -
ounce carton
sour cream
-
1/4
teaspoon
garlic powder
-
1/4
teaspoon
ground black pepper
-
3/4
cup
grated Parmesan or Romano cheese
-
3/4
cup
shredded pepper jack cheese
-
3/4
cup
shredded Swiss cheese
-
1
10 -
ounce package
fresh baby spinach leaves, finely chopped*
-
2
14 -
ounce can
artichoke hearts, well-drained and chopped
-
1/2
cup
chopped red sweet pepper
-
1/4
cup
grated Parmesan or Romano cheese
-
Toasted Pita Chips (recipe follows) or thinly sliced French bread and/or assorted crackers
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.
- Bake, uncovered, in a 350 degrees oven about 35 minutes or until heated through. Serve warm with Toasted Pita Chips.
Tip
- * If you like, chop the spinach in a food processor in small batches.
Toasted Pita Chips
Ingredients
- 4 - 5
large pita bread rounds
Directions
- Preheat oven to 350 degrees . 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.
Nutrition Facts
(Hot Spinach Artichoke Dip)
Servings Per Recipe 60, carb. (g) 4, vit. C (mg) 4, Fat, total (g) 3, cal. (kcal) 56, calcium (mg) 61, vit. A (IU) 583, iron (mg) 1, pro. (g) 2, sodium (mg) 116, fiber (g) 1, sat. fat (g) 2, chol. (mg) 10