Ingredients Jump to Instructions ↓

  1. 1 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces

  2. 1 package frozen spinach (boiled, thawed, and well drained)

  3. 1/4 teaspoon paprika

  4. 5 tablespoons (packed) grated Romano cheese (about 1 ounce)

  5. 3 tablespoons light mayonnaise

  6. 3 tablespoons light sour cream

  7. 1/2 package of Knorr French Onion Seasoning Mix

  8. 1/4 teaspoon ground black pepper

  9. 1 garlic clove Bread Bowl

  10. 1 loaf frozen bread dough Pita chips

  11. 1 package pita bread olive oil garlic salt

Instructions Jump to Ingredients ↑

  1. For the dip: Whisk 4 tablespoons grated Romano cheese, light mayonnaise, light sour cream, Knorr French Onion seasoning, black pepper, and garlic clove in medium bowl to blend. Stir in chopped artichoke hearts and boiled, thawed, well-drained spinach. Transfer mixture to cooked bread bowl. (Can be prepared 1 day ahead. Cover mixture and refrigerate.) Preheat oven to 375°F. Bake dip until heated through, about 20 minutes (about 30 minutes if chilled). Preheat broiler. Sprinkle dip with remaining 1 tablespoon grated Romano cheese and paprika. Broil until cheese melts, about 2 minutes. For the bread bowl: Thaw frozen bread dough according to package instructions. Shape into a ball and bake according to package instructions. Remove the top and carve room for dip, For the pita chips: Tear pita chips into bite sized pieces. Spray with olive oil and sprinkle with garlic and salt. Bake on a cookie sheet until crisp.


Send feedback