Tassel Ridge® No Ordinary Spinach Artichoke Dip with Fresh Pita Chips
2 8–oz pkgs cream cheese, softened and at room temperature
2 cups canned marinated artichokes, chopped
2 cups fresh spinach
2 Tbsp garlic, minced
1 Tbsp crushed red pepper
1½ cups pepper jack cheese, shredded
15 pita breads
Preheat oven to 350°F and fryer to 350°F. Combine cream cheese, artichokes, spinach, garlic, pepper, and ¾ cup of pepper jack cheese in large bowl. Mix until well combined. Place in greased casserole. Top with remaining pepper jack cheese. Bake for about 15 minutes or until cheese is melted and beginning to brown. While dip is baking, cut pita bread in half. Cut each half into fifths. Place a handful of pita wedges in fryer. Fry about 2 minutes, or until golden brown. Remove from fryer. Sprinkle with salt. Repeat with remaining pita wedges. Serve with warm dip. Serves 8–10.
Wine Recommendation—Tassel Ridge Candleglow® White
Candleglow® White is a new, dry, fruity wine with pineapple, pear, melon, and apricot notes on the nose and palate and a finish that hints of green apple. This wine is made from a blend of La Crescent, Brianna, and Edelweiss grapes grown in our Mahaska County vineyards.
Category : KIOA Recipe of the Week Posted on January 19, 2016