Bobby: Some kids hate spinach but I never had to force it down, and now I really love it because it’s so good for you. Everyone will dig this super dip. Just don’t try to drag a flimsy potato chip through this one—only a pita chip is strong enough to stand up to all its creamy goodness.
Butter for coating dish
2 14-ounce cans artichoke hearts, drained and coarsely chopped
1 10-ounce package frozen chopped spinach, thawed, all excess water squeezed out
6 ounces Parmesan cheese, freshly grated (about 1 1/2 cups)
3/4 cup mayonnaise
3/4 cup sour cream
1 clove garlic, minced
Finely grated zest of 1 lemon
1 teaspoon bottled hot pepper sauce
Freshly ground black pepper
Preheat oven to 375°F. Butter a 1 1/2-quart casserole dish; set aside.
In a medium bowl, stir together the remaining ingredients except the pita chips. Spoon the artichoke mixture into the prepared casserole. Bake for 30 to 40 minutes or until golden. Serve hot or warm with pita chips.
Servings: 3 1/2 cups
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