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Spinach-Artichoke Dip with Pita Toast

Pita Toasts:
6 whole-wheat pita pockets, 4 in. wide, cut into sixths
Non-stick olive oil cooking spray
1/4 tsp. salt
1/4 tsp. ground black pepper
Dip:
9 Parmesan peppercorn cheese wedges, cut into 1-inch pieces
1/2 cup non-fat sour cream
2 oz. lite cream cheese, cut into 1-inch pieces
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. ground black pepper
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 can (14 oz.) artichoke hearts, drained, chopped into 1/8-inch pieces

Preheat oven to 400 degrees. Arrange pita slices on baking sheet 1/4 inch apart. Spray both sides with cooking spray. Sprinkle tops with salt and pepper. Bake 7–8 minutes until golden. Remove from oven; set aside. Lower oven heat to 350 degrees. Spray 8-inch baking pan with cooking spray. In large bowl, combine Parmesan peppercorn wedges, sour cream, cream cheese, garlic powder, salt, and pepper with electric mixer on low until well-blended. Stir in spinach and artichoke hearts with large spoon. Mix until thoroughly combined. Pour into pan; bake 25 minutes, until bubbling and lightly browned. Remove from oven. Serve warm or at room temperature with pita toasts. Serves 6.

 


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