Baked Artichoke Spinach Dip With Crisp Pita Chips Recipe
Instructions
1. Boil 6 oz. of fresh spinach in an inch of water in a medium-sized pot for about 8 minutes.
2. Drain, and squeeze any excess water out with a paper towel.
3. Now, place 1 tablespoon butter in a saucepan and turn the heat on to low.
4. Add in 4 oz. cream cheese and 1/2 teaspoon minced garlic. Cook and stir until this mixture is blended.
5. Remove from heat, and add in the cooked spinach, an 8.5 oz. can of chopped artichoke hearts, 1/4 cup of mozzarella cheese, and 1/4 cup of sour cream.
6. Mix thoroughly, and then pour into a pie plate (or similar oven-proof dish) that has been sprayed with cooking oil.
7. Bake in an oven that has been preheated to 350 degrees.
8. Turn the oven to broil, and broil for about 2 minutes, or until the top is nicely browned. Serve immediately with crisp pita chips or restaurant-style tortilla chips. Note: As soon as you put your artichoke-spinach dip in the oven, you can start preparing your pita chips, and they will be ready at about the same time!
Pita Chips:
1. With kitchen shears, cut each pita round into 6 wedges.
2. Spread softened butter on the top and bottom of each pita wedge.
3. Place in a 350 degree oven for about 10 minutes, or until nice and crisp.
