|1 16-oz containerNonfat sour cream|
|6 tablespoonsParmesan cheese; divided|
|1 tablespoonDijon mustard|
|1 teaspoonDried Oregano|
|1/4 teaspoonBlack pepper|
|2 12-oz containerWater-packed artichoke hearts; (up to 14 oz) drained and cut into 1/2-inch pieces|
|1 10-oz packageFrozen chopped spinach; thawed and well drained (squeeze out excess water)|
|1/2 cupFresh Basil; chopped|
|2 tablespoonsItalian style dry bread crumbs|
|8 Whole-wheat pita pockets; cut into wedges|
Artichoke-Spinach Dip Preparation
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.
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