Artichoke-Spinach Dip

4 chefs marked this Artichoke-Spinach Dip recipe as Favorite
Recipe look good to you?     

Artichoke-Spinach Dip Ingredients

1 container (16oz) Nonfat sour cream	2 container (12-14 Water-packed artichoke hearts drained and cut into 1/2-inch pieces
6 tablespoons Parmesan cheese divided	1 package (10 oz) Frozen chopped spinach thawed and well drained (squeeze out excess water)
1 tablespoon Dijon mustard	1/2 cup Fresh basil chopped
1 teaspoon Dried oregano	2 tablespoons Italian style dry bread crumbs
1/4 teaspoon Black pepper	8 Whole-wheat pita pockets cut into wedges

Instructions for Artichoke-Spinach Dip

Preheat oven to 350F.
In a large bowl, combine sour cream, 4 tablespoons of the cheese, Dijon mustard, oregano and black pepper. Fold in artichokes, spinach and basil. Transfer mixture to a shallow baking dish and smooth the surface with a spatula or the back of a spoon. Sprinkle with bread crumbs and remaining 2 tablespoons of cheese. Bake 20 minutes, until top is golden brown. Serve with pita wedges.

Main Ingredient: SpinachCuisine: American

More like this...

Artichoke Spinach Dip

Kristen's Baked Artichoke Spinach Dip

Spinach and Artichoke Dip

Spinach Artichoke Dip