Spinach & Artichoke Dip with Pita Chips

Name: Spinach & Artichoke Dip with Pita Chips
Prep time: 30 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 package frozen spinach, chopped, thawed and drained; 1 can green chili, chopped, drained; 1 cup parmesan cheese, shredded; 1 cup mayonnaise; 1 can artichoke heart, diced fine; 8 ounces monterey jack cheese, shredded

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Recipe by Douglas J. Renze

Here's the best spinach & artichoke dip recipe I've found. Tastes wonderful with homemade pita chips (recipe included). Guten Appetit!

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READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1

package frozen spinach, chopped, thawed and drained
1

can green chili, chopped, drained
1

cup parmesan cheese, shredded
1

cup mayonnaise
1

can artichoke heart, diced fine
8

ounces monterey jack cheese, shredded

DIRECTIONS

Thaw and drain spinach.
Be certain to get all the liquid out. Add the rest of the ingredients, mix.
Bake at 350 degrees Fahrenheit for 20-30 minutes, until top is golden brow n.
- - - - - - - - - - - - - - - - - - Serving Ideas : Delicious with pita chips.
* Exported from MasterCook * Pita Chips Recipe By : Claudia Landis Serving Size : 1 Preparation Time :0:30 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package whole wheat pita bread -- cut into wedges olive oil or vegetable cooking spray seasoning (such as Mrs.
Dash) Cut pitas into 8-12 wedges per slice. Place the pita wedges onto a cookie sheet in a single layer.
If using olive oil, brush the pita wedges with olive oil, then sprinkle with seasoning.
If using cooking spray, sprinkle the pita wedges with seasoning, then spray.
Bake at 350 degrees Fahrenheit until crisp, about 20 minutes.
Pita chips may need to be turned half-way through in order to crisp on both sides.

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