Hot Artichoke and Spinach Dip
|-- 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 cupSour cream|
|1 smallGarlic clove; , pressed|
|2 ounceGrated fresh Parmesan cheese|
|Diced red bell pepper; , optional|
Hot Artichoke and Spinach Dip Preparation
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.
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