| Spinach Artichoke Dip | ||||
| Makes a 9"x9" pan | ||||
| Ingredients | ||||
| 14 oz | (1 can) artichoke hearts, quartered, drained, then diced (don't use the marinated ones) |
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| 10 oz | (1 package) frozen creamed spinach, thawed | |||
| 8 oz | (1 bag) Italian cheese shreds | |||
| 1/2 cup | (about 3 slices) red onion, finely diced | |||
| 1/2 cup | grated Parmesan cheese | |||
| 4 tbls | Cherchie's Pretty Peppers (or your favorite pimento) | |||
| 2 tbls | (about half a box) fresh basil, finely diced | |||
| 1/2 cup | Miracle Whip | |||
| 1 tsp | salt | |||
| 1 tsp | granulated garlic | |||
| 1 tsp | ground black pepper | |||
| ________ | ||||
| 1 bag | pita chips | |||
| Directions | ||||
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Preheat the oven to 350°. In a large bowl, add all the ingredients (except for the chips) and mix well by hand (please use a spoon). Transfer the mixture to a 9x9 baking pan or similarly sized oven-safe ceramic dish. Heat it up for about 25 minutes and serve hot. |
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