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Southwestern Spinach Artichoke Dip
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Description
A new spin on an old classic will add some zest to the appetizers or your next party.
Ingredients
- 1 package (10 Oz. Package) Chopped Spinach, Thawed
- 1-½ package (8 Oz. Package) Cream Cheese, Softened
- ½ jars (6 Oz. Jar) Artichoke Hearts, Drained, Chopped
- ½ cans (10 Oz. Can) Rotel, Drained
- 1 cup Monterey Jack Cheese, Shredded
- ½ cups Parmesan Cheese, Shredded
- 1 teaspoon Paprika
- ½ teaspoons Chili Powder
- ½ teaspoons Mrs. Dash Chipotle Seasoning
- 6 whole Pita Bread Rounds, To Serve
Preparation
Thaw spinach and soften cream cheese. Drain and chop artichokes. Mix all the ingredients together well, saving 1/4 cup of Monterey jack and parmesan cheese to top.
Mix up the remaining jack and Parmesan cheese in a separate bowl. Spread the dip into a greased baking dish and top with the remaining cheese blend.
Bake for 10-15 minutes at 350ºF, or until bubbly. Leave the oven on while you cool the dip. Slice the pita bread into triangles and arrange on a baking sheet. Toast the pita chips in the oven for about 3-4 minutes, or until lightly toasted.
Serve warm. Makes 8-10 party size portions.
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