Pita Bread With Baked Spinach Dip |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 10 |
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This is a classic spinach dip. Mild and mellow. Serve as a heavy hors d'oeuvres. As an appetizer it can fill you up fast! Serve with sliced pita bread, pita chips or tortilla chips. Ingredients:
12 ounces fresh spinach |
1 tablespoon butter, melted |
1 clove garlic, chopped |
8 ounces cream cheese |
14 0z artichoke hearts, drained and chopped |
1/2 cup sour cream |
1/2 cup mozzarella cheese, shredded & divided |
1/2 teaspoon salt |
1 package pita bread |
Directions:
1. Wash the spinach in a large bowl or colander. Microwave on HIGH for 3 minutes or until wilted. Drain well, press between paper towels to dry. Chop spinach into medium pieces.
2. Drain the artichoke hearts, chop and remove the tougher parts that don't cut up well.
3. Cut the Pita Bread into small triangles. About 2 inches wide by 2 inches long.
4. Melt butter in a nonstick skillet over medium-high heat. Add cream cheese and garlic, cook 3-4 minutes, stirring constantly, until cream cheese melts.
5. Fold in spinach, artichokes, sour cream and 1/4 cup mozzarella cheese. Stir until cheese melts.
6. Transfer mixture to a 1 qt shallow baking dish. Sprinkle with the remaining 1/4 cup of mozzarella cheese.
7. Bake at 350 degrees for 15 minutes or until hot and bubbly. Serve hot.
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