Mexican-Style Spinach-Artichoke Dip

This creamy dip combines thawed spinach with chopped artichokes, Jack & cream cheeses, jalapenos & tomatoes, and is served with pita crisps.

Ingredients:

• Spread;
• 1 8 oz. package frozen chopped Spinach (Green Giant; the type without added sauce), thawed and drained well
• 1 15 or 16 oz. can of artichoke hearts, drained and chopped
• 10 oz. shredded Monterey Jack cheese
• 8 oz. cream cheese (I use light or Neufchatel)
• 1/4 cup chopped jalapenos
• 2 tomatoes, chopped
• Pita Crisps:
• 1 package of pita bread
• PAM or other vegetable spray
• Garlic salt, to taste

Directions:

Spread: In large microwave-safe mixing bowl or serving dish combine all of the spread ingredients, except the tomatoes. Heat mixture in microwave until cheeses melt. Stir in tomatoes. Spoon into a colorful serving dish and serve with warm pita crisps. Pita Crisps: Heat oven to 400 degrees. Cut the pocket bread into quarters (or in half, if already cut into halves when purchase.) Split the pieces open so there is only one thickness. Spread out the pita pieces on cooking sheets where they overlap only slightly. Spray with vegetable oil spray and sprinkle lightly with garlic salt. Bake until crisp and golden brown.

Number of Servings: 6