Ingredients:
8 ounces
cream cheese
3/4 teaspoon garlic powder (not garlic salt)
1/4 cup
(scant - not packed at all) freshly grated parmasan cheese
1 tablespoon
(not packed) freshly grated romano cheese
1 tablespoon (rounded) very
finely chopped sweet red pepper
1 green onion (scallion) white and
green finely chopped
1/2 package frozen chopped spinach, thawed and
squeezed dry
1/2 cup grated medium cheddar
pinch of cayenne
pepper
Directions:
Preheat oven
to 400 degrees.
Mix first 4 ingredients with hand or stand mixer
on medium until softened and well mixed.
Add next two ingredients
and mix on med-low until just incorporated.
Add spinach and mix on
low until just incorporated.
Transfer mixture to a small ovenproof
dish and sprinkling cayenne on top to taste. Top with cheddar. Bake for 15
- 18 minutes or until bubbling around the edges.
Remove from oven
and allow to set for 5 - 7 minutes before serving. Serve with fried or
baked pita wedges and tortilla chips (nachos).
At Kelsey's this is
served with deep fryed pita wedges. I found that oven baked (400 degrees
for 5 minutes) were just as popular and substantially less fatty. For
either you MUST use greek style pitas as they are far softer and more
substantial than regular pitas. Greek style pita have little or no pocket
in them.
Copy Cat Page