Artichoke Dip w/ Spinach and Parmesan

By KBlacksmith

Ingredients

• 16 oz. sour cream
• 6 Tbsp. grated parmesan cheese, devided
• 2 tsp. Dijon mustard
• 1 tsp dried oregano
• 1/4 tsp ground black pepper
• Two 14 oz. cans artichoke hearts, drained and chopped
• 10 oz. pkg. frozen chopped spinach, thawed and well drained
• 2 Tbsp each: chopped fresh parsley and chives
• 2 Tbsp Italian style dry bread crumbs
• 8 whole wheat pita pockets, cut into wedges
• Assorted vegetables, such as carrots, zucchini, celery and cherry tomatoes

Preparation

Step 1

Preheat Oven to 350 degrees
In a large bowl, combine sour cream, 4 tbsp of the parmesan, Dijon mustard, oregano, and pepper. Fold in the artichokes, spinach, parsley and chives. Transfer mixture to a shallow baking dish and smooth the surface. Sprinkle the top with bread crumbs and the remaining 2 Tbsp of parmesan cheese.
Bake 20 minutes, until the top is golden brown. Serve with pita wedges and vegetables on the side.