Shelly's Recipe

ARTICHOKE SPINACH DIP III

Category: Dips - Cold

2 (8 oz) pkg cream cheese, softened
12 oz shredded mozzarella or 8 oz feta cheese, diced
1 cup mayonnaise
1 cup grated parmesan
1 onion -- finely chopped
2 cloves garlic -- finely chopped
2 tsp lemon juice
1 (7 oz) can diced green chilies
2 (6 1/2 oz) jars marinated or regular artichoke hearts, drained and chopped
1 pkg frozen or creamed spinach, thawed
2 tbsp oil-packed sun dried tomatoes, drained and chopped fine, optional
2 bags pita bread

Topping - Optional
1 1/2 cups bread crumbs
2 tbsp butter, melted

Lightly grease an 11x7 inch baking dish. Drain artichokes well and tear them apart with your fingers. Cut up pita bread into chip size triangles, separate and bake on a cookie sheet until crispy (approx 5 minutes). Combine all other ingredients and mash or food process. Combine optional topping ingredients and spread on top of dip. Bake in a uncovered casserole dish for approx 30 minutes at 350 or until bubbly. Serve hot out of the oven and scoop up dip with pita bread. Variation: For a spicier dip add 1 (4 oz) can diced canned jalapenos.