Pita Chips

These are quite simple and very tasty. Split the pita bread in half, so you have two circles. Brush or spray the cut side with olive oil,and lightly salt to taste. Stack them up and cut into wedges. Toast in a 350 degree oven for15 minutes, flip them over halfway through. Great with Spinach Artichoke Dip or hummus.

Hot Spinach Artichoke Dip

Adapted from Light and Tasty 2003

olive oil
1/2 cup chopped onion
2 packages (10 oz. each) frozen chopped spinach, thawed and squeezed dry
8 oz. cream cheese (or light cream cheese), cubed
1 cup sour cream, regular or light
1 14oz can water packed artichoke hearts, drained and chopped
1/4 cup grated Parmesan cheese
red pepper flakes, to your taste
grated cheese
Pita Chips

Heat about 1T. olive oil in a large sauté pan. Add the onion and cook until tender. Add the spinach and cook over medium heat until heated through. Add the cream cheese and sour cream, stir until melted. Add artichoke hearts, red pepper flakes and Parmesan. Spread into serving dish (microwave or oven-safe). Sprinkle grated cheese on top. I usually use what ever i have. I like Monterey Jack or white cheddar best. Microwave until cheese melts, or brown it slightly in the oven. Serve with Pita Chips. (or tortilla chips)

Always a favorite. I've also made this with fresh spinach. This is my favorite spinach artichoke dip because it doesn't have mayonnaise in it. I'm not particularly fond of the recipes that do. Just my personal taste.