Ingredients
- This is one of B.H.&G's most requested recipe for Thanksgiving.
- 1 cup sliced fresh mushrooms
- 1 small onion, chopped (1/3 cup)
- 1/4 cup chopped red and/or yellow sweet peppers
- 2 tablespoons butter or margarine
- 4 tablespoons all-purpose flour
- 1/8 teaspoon ground nutmeg
- 1 cup milk
- 1 1/2 cups chopped fresh spinach
- 1 14-oz. can artichoke hearts, well drained and chopped
- 1/3 cup grated Parmesan or Romano cheese
- 1 tablespoon dry white wine or dry sherry
- 1 teaspoon Worcestershire sauce
- Several dashes bottled hot pepper sauce
- 1 tablespoon grated Pamesan cheese or Romano
- 1 recipe Toasted Pita Chips(see below)
Directions
In a large saucepan cook mushrooms, onion, and sweet pepper in hot margarine or butter until vegetables are tender. Stir in flour and nutmeg. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Cook and stir 1 minute more. Stir in spinach, artichoke hearts, the 1/3 cup Parmesan or Romano cheese, wine or dry sherry, Worcestershire sauce, and hot pepper sauce. Cook and stir until heated through. Transfer to a 3-cup souffle dish or a 1-quart casserole. Cool. Cover; store in refrigerator up to 2 days.
To serve; Uncover and sprinkle with the 1 tablespoon Parmesan or Romano cheese.Bake, uncovered, until bubbly and hot.
Serve with Toasted Cheese Pita Chips. Makes 3 cups.
Toasted Cheese Pita Chips:
Split 3 pita bread rounds in half horizontally. Melt 3 tablespoons margarine or butter; lightly brush the cut side of each pita bread half with melted margarine or butter. Cut each half into 6 wedges. Spread in a single layer on a baking sheet. Sprinkle with 3 tablespoons grated Parmesan or Romano cheese. Bake in a 350 degree F. oven about 10 minutes or till crisp. Cool. Transfer to an airtight container; store at room temperature up to 1 week. Makes 36.
Make-ahead tips: Up to 1 week ahead, prepare pita chips. Store in airtight container. Up to 2 days ahead, prepare dip as directed. To serve, uncover and sprinkle with the 1 tablespoon Parmesan or Romano Cheese. Bake, uncovered, in a 400 degree F. oven about 20 minutes.
Print this recipe
Submitted 6/13/05.
Source: Better Homes and Gardens
Submitted By: Linda Wilson
linda_w15@yahoo.com
Hot Spinach and Artichoke Dip