Hot Artichoke and Spinach Dip

Recipes » Appetizers » Vegetable

This twist to the classic uses creamed spinach to result in the tastiest, creamiest dip !

Yield: 16 Servings Ready in 25 minutes

Cuisine: AmericanMain Ingredient: Artichoke

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Ingredients

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Original recipe makes 16 Servings

-- Baked Pita Chips --

6 wholePita pocket bread rounds

-- Artichoke and Spinach Dip --

6 ounceMarinated artichoke hearts; , drained and coarsely chopped

10 ounceFrozen creamed spinach; , thawed

1/4 cupMayonnaise

1/4 cupSour cream

1 smallGarlic clove; , pressed

2 ounceGrated fresh Parmesan cheese

Diced red bell pepper; , optional

Hot Artichoke and Spinach Dip Preparation

Pita Chips:

Preheat oven to 400 deg F. Split each pita pocket in half horizontally, cut each round into eight wedges. Arrange half of the pita wedges in a single layer onto a baking stone. Bake 8-10 minutes or until chips are lightly browned and crisp. Remove from baking stone; cool completely. Repeat with remaining pita wedges.

Artichoke and Spinach Dip:

Lower oven temperature to 350 deg F. Coarsely chop artichokes; place in bowl. Add spinach, mayonnaise and sour cream.

Press garlic into bowl using a garlic press. Grate parmesan cheese into bowl and mix well. Spoon all of mixture into a small baking dish and bake for 20-25 minutes or until heated through. Garnish with bell pepper, if desired. Serve with Pita Chips.