• Cooking Time: 15-18
  • Servings:
  • Preparation Time:



  • 8 ounces cream cheese
  • 3/4 teaspoon garlic powder (not garlic salt)
  • 1/4 cup (scant - not packed at all) freshly grated parmesan cheese
  • 1 tablespoon (not packed) freshly grated romano cheese
  • 1 tablespoon (rounded) very finely chopped sweet red pepper
  • 1 green onion (scallion) white and green finely chopped
  • 1/2 package frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup grated medium cheddar
  • pinch of cayenne pepper
  • Pita wedges


  • Preheat oven to 400 degrees.
  • Mix first 4 ingredients with hand or stand mixer
  • on medium until softened and well mixed.
  • Add next two ingredients and mix on med-low until just incorporated.
  • Add spinach and mix on low until just incorporated.
  • Transfer mixture to a small ovenproof dish and sprinkle cayenne on top to taste.
  • Top with cheddar.
  • Bake for 15 - 18 minutes or until bubbling around the edges.
  • Remove from oven and allow to set for 5 - 7 minutes before serving.
  • Serve with fried or baked pita wedges and tortilla chips (nachos).
  • To serve with baked pita wedges, put pitas in 400 degree oven for about 5 minutes. You MUST use Greek style pitas as they are far softer and more substantial than regular pitas. Greek style pitas have little or no pocket in them.

Categories: Appetizer  Crowd Cooking  Dip 
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