Follow these steps for perfect results
Chopped Spinach
Thawed
Cream Cheese
Softened
Artichoke Hearts
Drained, Chopped
Rotel
Drained
Monterey Jack Cheese
Shredded
Parmesan Cheese
Shredded
Paprika
Chili Powder
Mrs. Dash Chipotle Seasoning
Pita Bread Rounds
To Serve
Preheat oven to 350°F (175°C).
Thaw spinach and squeeze out excess moisture.
Soften cream cheese.
Drain and chop artichoke hearts.
Drain Rotel tomatoes.
In a large bowl, combine spinach, cream cheese, artichoke hearts, Rotel, Monterey Jack cheese, Parmesan cheese, paprika, chili powder, and Mrs. Dash Chipotle seasoning.
Mix all ingredients well, reserving 1/4 cup of Monterey Jack and Parmesan cheese for topping.
Spread the dip into a greased baking dish.
Top with the reserved cheese blend.
Bake for 10-15 minutes, or until bubbly and golden brown.
While the dip is baking, slice pita bread into triangles.
Arrange pita triangles on a baking sheet.
Toast the pita chips in the oven for 3-4 minutes, or until lightly toasted.
Serve the warm dip with toasted pita chips.
Expert advice for the best results
For a smokier flavor, add a pinch of smoked paprika.
If you don't have Mrs. Dash Chipotle Seasoning, use a pinch of cayenne pepper and a dash of garlic powder.
Everything you need to know before you start
10 minutes
Can be made ahead and refrigerated for up to 24 hours before baking.
Serve in a rustic baking dish with pita chips arranged around the edge.
Serve warm with toasted pita chips, tortilla chips, or vegetables.
Garnish with chopped cilantro or green onions.
Pairs well with the creamy texture and savory flavors.
A refreshing complement to the richness of the dip.
Discover the story behind this recipe
Commonly served as an appetizer at parties and gatherings.
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