Oven-Roasted Artichoke Dip
Source: Michael Dean
6 (8-ounce) containers cream cheese
1/2 cup sour cream
1/2 pound fresh spinach, coarsely chopped
1 (16-ounce) can artichoke hearts, drained and coarsely chopped
2 tablespoons granulated garlic (garlic powder)
1 teaspoon onion powder
2 teaspoons lemon pepper
Salt and pepper, to taste
1/4 cup grated mozzarella cheese
Preheat oven to 500 degrees and set a rack in the upper third of the oven.
In a mixing bowl, combine cream cheese, sour cream, spinach, artichokes, garlic
powder, onion powder and lemon pepper. Season to taste with salt and pepper.
Put mixture in a shallow baking dish. Sprinkle mozzarella over top and bake 6 to
8 minutes until warmed through and the mozzarella is melted.
Serve with toasted pita wedges for dipping.
Variation: To serve cold, omit the mozzarella and chill the dip for at least 1
hour instead of baking.
Makes 12 servings.