Hot Spinach and Artichoke Dip ..... You can make one half of the recipe or freeze leftovers. It is as good the second time around.

You know when everyone requests the recipe, it was a crowd pleaser!

Hot Spinach and Artichoke Dip

Ingredients:

1 10 oz. package fresh baby spinach leaves, rinsed and drained

1 8 oz. package cream cheese, softened

1 8 oz. carton sour cream

1/4 teaspoon garlic powder

1/4 teaspoon ground pepper

1 cup grated Parmesan or Romano cheese

3 oz. Monterrey jack cheese with jalapeno peppers, shredded

3/4 cup shredded Swiss cheese

2 14 oz. cans artichoke hearts, well drained and chopped

1/2 cup chopped red bell pepper ( I prefer the pepper roasted)

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Toasted Pita Chips

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Directions:

Dip

In a food processor, process spinach in small batched until finely chopped. Transfer to a colander set over a bowl and drain. In a large mixing bowl, beat cream cheese, sour cream, garlic powder, and pepper with an electric mixer until well combined. Add 3/4 cup of the Parmesan cheese, the Monterrey jack cheese and the Swiss cheese. Mix until well combined. Stir in chopped spinach, artichoke hearts, and red bell pepper. ( I like the roasted red bell pepper. Color leeches into the dip with the raw red bell pepper). Bake at 350 until it bubbles and the top is slightly golden.

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Toasted Pita Chips

Split 5 large Pita rounds in half horizontally. Cut each pita into 6 wedges. Arrange wedges in a single layer on two ungreased baking sheets. Coat pita wedges with non-stick cooking spray. If you like, sprinkle lightly with paprika. Bake at 350 oven for 12 to 15 minutes or until wedges are crisp and golden brown.