Ingredients
8 oz. cream cheese
1 cup sour cream
12 oz. frozen spinach (thawed and drained)
2 cloves garlic (minced)
2 cup Italian blend cheese (divided)
1/2 cup Parmesan (shaved, divided)
1/3 cup panko bread crumbs
1 tbsp. ranch dressing
1/3 cup Parmesan (grated)
Pita bread
Directions
- 1
Preheat your oven to 350°F.
- 2
Combine the cream cheese and sour cream until smooth.
- 3
Mix in the spinach, garlic, 1 cup of the Italian blend cheese, and 1/4 cup of the shaved Parmesan.
- 4
Transfer the mixture to a small baking dish or an 8x8 dish.
- 5
Sprinkle the remaining Italian blend cheese and shaved Parmesan on top.
- 6
Mix the panko bread crumbs, ranch dressing, and grated Parmesan cheese together.
- 7
Carefully spread this mixture over the dip.
- 8
Bake in the oven for 20 minutes, or until bubbly and the top is golden brown.
- 9
Cut the pita bread into wedges and lightly spray with cooking oil.
- 10
Arrange on a baking sheet and bake for 12 minutes, or until golden and crispy.
- 11
Serve the warm dip alongside the pita chips.