INGREDIENTS:
- 1 10-ounce package fresh baby spinach leaves, rinsed and well-drained
- 1 8-ounce package cream cheese, softened
- 1 8-ounce carton dairy sour cream
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 cup grated Parmesan or Romano cheese
- 3 ounces Monterey Jack cheese with jalapeño peppers, shredded (3/4 cup)
- 3/4 cup shredded Swiss cheese (3 ounces)
- 2 14-ounce cans artichoke hearts, well-drained and chopped
- 1/2 cup chopped red sweet pepper
- Toasted Pita Chips (recipe follows) or thinly sliced French bread and/or assorted crackers
Directions
- In food processor, process spinach in small batches until finely chopped. Transfer spinach to a colander set over a bowl or sink; let drain. (Spinach may also be chopped by hand if you prefer.)
- 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 Monterey Jack and Swiss cheeses. Beat until combined. Stir in chopped spinach, artichokes and sweet pepper. Transfer mixture to a 2-quart oval or an 11x7x1-1/2-inch baking dish. Sprinkle with the remaining 1/4 cup Parmesan cheese.
- Bake, uncovered, in a 350 degree F oven about 35 minutes or until heated through. Serve with Toasted Pita Chips. Makes about 8 cups (sixty 2-tablespoon servings).
- Toasted Pita Chips:Split 5 large pita bread rounds in half horizontally. Using a sharp knife, cut each pita half into 6 wedges. Arrange wedges in a single layer on two ungreased baking sheets. Coat pita wedges with nonstick cooking spray. If you like, sprinkle lightly with paprika. Bake in a 350 degree F oven for 12 to 15 minutes or until wedges are crisp and golden brown.
Makes 60 chips.
To tote: Cover casserole with a lid; cover tightly with heavy foil. Transport in an insulated carrier or container. Serve within 1 hour. Place pita chips in tightly covered storage container.
SOURCE: MidwestLiving.com