Submitted by Echo Valley Winery
- 3 oz frozen spinach
- (8 oz) pkg cream cheese
- 1 1/2 C sour cream
- 8 oz can whole artichoke hearts, drained
- 1 Tbsp Italian seasoning
- 1 Tbsp granulated garlic
- 6 oz Italian blend cheese
- 1 pkg pita bread (nor pockets)
- Parmesan cheese
Thaw spinach; press all liquid out and set aside. In medium bowl, beat cream cheese and sour cream with mixer until smooth. Add artichoke hearts and blend until artichokes are all broken up. Add 3⁄4 tablespoon each of Italian seasoning and garlic and 4 oz cheese and stir to mix. Adjust seasoning for taste.
Add drained spinach and stir. Pour into ovenproof dish; top with remaining cheese. Microwave on high for 3 minutes, then transfer to a 350° oven and bake for a few minutes until top of cheese is medium brown.
For pita points: Cut pita into one-eighths. Deep fry at 360° until golden brown. Toss with remaining 1⁄4 teaspoon Italian seasoning and garlic. Top off with a pinch or two of Parmesan cheese.