Shelly's Recipe

HOT SPINACH AND ARTICHOKE DIP II

Category: Dips - Hot

1 cup sliced fresh mushrooms
1 small onion, chopped
1/4 cup chopped yellow or red bell pepper
2 tbsp butter
4 tbsp flour
1/8 tsp ground nutmeg
1 cup milk
1 1/2 cups chopped fresh spinach
1 (14 oz) can artichoke hearts, drained and chopped
1/3 cup grated parmesan cheese or Romano cheese
1 tbsp dry white wine or sherry
1 tsp Worcestershire sauce
Several dashes hot pepper sauce
1 tbsp grated parmesan cheese or Romano cheese

Toasted Pita Cheese Chips, recipe follows

Dip: Saute vegetables in butter until tender. Stir in flour and nutmeg. Add milk all at once. Cook and stir over medium heat until thickend and bubbly. Cook and stir 1 minute longer. Stir in next 6 ingredients and cook, stirring heated through.

Transfer mixturer to a 1 quart casserole dish. Cool. Cover; store in refrigerator up to 2 days.

To serve, uncover and sprinkle with cheese and bake at 400 for 20 minutes or until bubbly and hot. Serve with pita chips.

Toasted Pita Cheese Chips: Split 3 pita bread rounds in half horizontally. Melt 3 tbsp butter, lightly brush the cut side of each pita half with melted butter. Cut each half into 6 wedges. Spread in a single layer on a baking sheet. Sprinkle with 3 tbsp grated parmesan cheese or Romano cheese. Bake at 350 for 10 minutes or until crisp. Cool. Transfer to an airtight container, and store at room temperature up to 1 week.