Made in a 9x13 cake pan.
Pita Chips: Makes 72 wedges.
Ingredients
314 ozcans artichoke hearts, drained and chopped (we use Delallo)
1 14 ozcan diced tomatoes, drained well
1small can green chilies, drained
18 ozpackage cream cheese, softened
1cupsour cream
1cupmayonnaise
½cupoil-packed sun-dried tomatoes, drained and chopped well before measuring
4cupsshredded jalapeño Jack cheese, optional to use Mexican mix cheese, too
1cupshredded fresh Parmesan cheese
110 ozbox frozen spinach, thawed and drained well
6-8shakes of favorite bottled hot sauce, to taste
½cupchopped green onion
2tsp.minced garlic
½cupchopped cilantro
½cupchopped parsley
Salt and pepper to taste
Nonstick cooking spray
Homemade pita crisps
Olive oil
6pita rounds
Instructions
How to make the dip:
In a large bowl, mix all ingredients well. Generously spray a 9x13 baking dish with cooking spray. Pour the ingredients into the pan and bake at 400º for 35 minutes, or until hot and bubbly.
Option to make ahead and bake the next day. To make ahead, prepare the same way, but cover the 9x13 pan and chill up to 24 hours.
When ready to bake, allow 10 minutes additional cooking time. Place in cold oven, set to 400º, and bake about 45 minutes.
How to make your own pita crisps:
To make pita crisps, cut 6 pita bread rounds in half horizontally (separate the layers), and cut each half into 6 wedges.
Place pita wedges in a single layer on an ungreased baking sheet, spray with olive-oil cooking spray, and sprinkle with garlic salt and freshly ground black pepper.
Bake uncovered in a 350º oven for 10 to 12 minutes, or until crisp.
You can bake these ahead and store in a plastic bag for up to 24 hours, or freeze up to 2 weeks.
Reheat in the oven until warm.
How to serve the dip:
Serve with sliced bell peppers (red, green, and yellow), carrots, jicama (optional), celery, pita chips, crackers, homemade pita crisps.