Skillet Spinach Artichoke Dip with Baked Pita Chips
- about 2 cups
- 10 min
Preheat oven to 350°F.
Cut pita bread into wedges and place on baking sheet in a single layer. Combine 1 tablespoon oil, garlic powder and Italian herb seasoning; lightly brush over pita wedges. Bake for 15 to 20 minutes until bread is lightly browned and crisp. Cool until ready to serve.
Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and cook 2 to 3 minutes or until tender. Add garlic and cook 1 minute. Add spinach and artichokes and stir until all spinach is wilted. Reduce heat to low. Add sour cream, Monterey Jack cheese, Parmesan cheese, Worcestershire sauce and mustard. Mix well and heat until bubbly around the edges.
Serve with Baked Pita Chips.