2 10 oz packages frozen chopped spinach
2 cans of artichoke hearts (don't have to be the marinated kind... you will find these with the other canned vegetables)
1 large onion, diced
3 cloves garlic, minced1 fresh red pepper, diced, OR a roasted red pepper diced
1 cup sour cream
1 8 oz package of cream cheese, at room temperature
1/2 cup mayonnaise
2 cups shredded Parmesan
1 cup shredded cheddar
Salt and Pepper
Thaw spinach, and squeeze the water out of it until it is as dry as possible. Also, drain the artichokes and give them a rough dice. Gather the diced onion and pepper, and garlic.
Combine all of the vegetables together into the bowl of the crock pot and mix well. Then, add the sour cream, cream cheese, and mayonnaise and stir until well blended. Finally, add one cup of Parmesan cheese, teaspoon of salt and some black pepper. Mix and then even out the surface before putting the remaining cheese on top. The colors are great for Christmas!
Lastly, put the lid on the crock pot and cook on low for 3-4 hours. Keep on warm while serving. This can also be made in the oven. Just put the dip in a casserole dish, cover and bake at 350 for about one hour or until bubbly.
Preheat oven to 400 degrees F. Take your store bought pitas, and slice them into strips or triangles. Put them in a bowl, drizzle with olive oil and mix until they are all coated. Spread them out onto a baking sheet or stone and sprinkle with salt and pepper. Bake for 20-30 minutes or until golden and crispy. Check occasionally to see if you need to mix them up for even cooking.
Store in an air tight container or zip lock bag until ready to serve.