Hot Spinach Artichoke Dip
Recipe from Midwest Living

This creamy appetizer dip is made with three types of cheese. Bake it in a casserole dish, then tote the dish to a party along with a bag of pita chips.



by 13  people


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Ingredients
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    1  8  ounce package 
    cream cheese, softened
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    1  8  ounce carton 
    sour cream
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    1/4  teaspoon 
    garlic powder
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    1/4  teaspoon 
    ground black pepper
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    3/4  cup 
    grated Parmesan or Romano cheese
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    3/4  cup 
    shredded pepper jack cheese
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    3/4  cup 
    shredded Swiss cheese
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    1  10  ounce package 
    fresh baby spinach leaves, finely chopped*
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    2  14  ounce can 
    artichoke hearts, well-drained and chopped
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    1/2  cup 
    chopped red sweet pepper
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    1/4  cup 
    grated Parmesan or Romano cheese
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    Toasted Pita Chips (recipe follows) or thinly sliced French bread and/or assorted crackers
Toasted Pita Chips
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    4 - 5   
    large pita bread rounds


Directions
1.
In a large mixing bowl, beat cream cheese, sour cream, garlic powder and pepper with an electric mixer until combined. Add 3/4 cup of the Parmesan, the pepper jack and Swiss cheeses. Beat until combined. Stir in chopped spinach, artichoke hearts and sweet pepper. Transfer mixture to a 2-quart oval or an 11x7x1-1/2-inch baking dish. Sprinkle with 1/4 cup Parmesan cheese.
2.
Bake, uncovered, in a 350 degrees oven about 35 minutes or until heated through. Serve warm with Toasted Pita Chips.
Toasted Pita Chips
1.
Preheat oven to 350 degrees . Split the pita bread rounds in half horizontally. Using a sharp knife, cut each pita half into 6 wedges. Arrange wedges in a single layer on ungreased baking sheets. Coat pita wedges with nonstick cooking spray. Sprinkle lightly with paprika. Bake for 12 to 15 minutes or until wedges are crisp and golden brown. Makes 48 to 60 chips.

Tip
  • * If you like, chop the spinach in a food processor in small batches.
Nutrition information
Per Serving: cal. (kcal) 56, Fat, total (g) 3, chol. (mg) 10, sat. fat (g) 2, carb. (g) 4, fiber (g) 1, pro. (g) 2, vit. A (IU) 583.08, vit. C (mg) 4.13, sodium (mg) 116, calcium (mg) 60.58, iron (mg) 0.54, Percent Daily Values are based on a 2,000 calorie diet
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