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

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Name: Hot Artichoke and Spinach Dip
Prep time: 30 min
Cook time: 25 min
Total time: 25 min
Yield: 16
Cuisine: American
Ingredients: 6 whole Pita pocket bread rounds; 6 ounce Marinated artichoke hearts , drained and coarsely chopped; 10 ounce Frozen creamed spinach , thawed; 1/4 cup Mayonnaise; 1/4 cup Sour cream; 1 small Garlic clove , pressed; 2 ounce Grated fresh Parmesan cheese; Diced red bell pepper , optional

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INGREDIENTS

-- Baked Pita Chips --
6 whole Pita pocket bread rounds
-- Artichoke and Spinach Dip --
6 ounce Marinated artichoke hearts ; , drained and coarsely chopped
10 ounce Frozen creamed spinach ; , thawed
1/4 cup Mayonnaise
1/4 cup Sour cream
1 small Garlic clove ; , pressed
2 ounce Grated fresh Parmesan cheese
Diced red bell pepper ; , optional

Servings

INSTRUCTIONS

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.

NOTES

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Hot Artichoke and Spinach Dip

-- Baked Pita Chips --
6 whole Pita pocket bread rounds
 -- Artichoke and Spinach Dip --
6 ounce Marinated artichoke hearts , drained and coarsely chopped
10 ounce Frozen creamed spinach , thawed
1/4 cup Mayonnaise
1/4 cup Sour cream
1 small Garlic clove , pressed
2 ounce Grated fresh Parmesan cheese
 Diced red bell pepper , optional

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.

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Nutrition

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Serving Size: 1 Serving (42g)
Recipe Makes: 16 Servings

Calories: 54
Calories from Fat: 36 (67%)

Amt Per Serving		% DV

	Total Fat 4g	5 %
	Saturated Fat 1.3g	6 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 1.4g
Cholesterol 6.4mg		2 %
Sodium 118.5mg		4 %
Potassium 48.5mg		1 %
Total Carbohydrate 3.1g		1 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 2.6g
Protein 1.8g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 54

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