Spinach & Artichoke Dip with Pita Chips Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
1 package frozen chopped spinach -- thawed and drained
1 can chopped green chiles -- drained
1 cup Parmesan cheese -- shredded
1 cup mayonnaise
1 can artichoke hearts -- diced fine
8 ounces Monterey jack cheese -- shredded
***Pita Chips***
1 package whole wheat pita bread -- cut into wedges
olive oil or vegetable cooking spray
seasoning (such as Mrs. Dash)

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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 brown.

Pita Chips

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.

This recipe from CDKitchen for Spinach & Artichoke Dip with Pita Chips serves/makes 4

Recipe ID: 9751

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