The holidays are creeping up on us, and this year I want to share some of my tried and true Christmas recipes over the next couple of weeks. I’ll start you off with this yummy, fragrant appetizer that’s deliciously impressive when you bring it to a gathering of family and friends. It disappears quickly and tastes great with pita bread, crackers, nacho chips, and even veggies. A little chopping aside, it’s very easy to make!
½ cup sour cream
¼ cup plus 1T Parmesan cheese (freshly grated)
1 clove garlic, minced or pressed
1 can artichokes (about 5 marinated) chopped
1 cup baby spinach, chopped
¼ cup mozzeralla
pinch of cayenne (optional)
Preheat over to 350 degrees. Chop spinach and artichokes finely. Heat cream cheese until soft, then stir in sour cream, garlic, Parmesan and mozzarella cheeses. Plop into a greased baking dish and cook for 20 minutes or until the top starts to get bubbly and brown.
To make pita chips: Drizzle a bit of oil into a frying pan and heat over medium. Slice your pita into 8 wedges and place in pan, turning often, til they start to brown, about 7-8 minutes.