Hot Spinach Dip

This is best if made the day before you plan to bake it.

1/2 Large Onion chopped fine
1 (8 oz.) pkg. Cream Cheese (at room temperature)
1 10 oz. package of frozen chopped spinach (Remove all water)

You must squeeze every last bit of the water from the spinach. I put it into a colander and use several thicknesses of paper towel and push as hard as I can. Then I stir the spinach up and press it again until I can no longer squeeze water out. Use new paper towels when they get wet.

1/4 C. Sour Cream
1/4 C. Parmesan Cheese (Press cheeses firmly into measuring cup to guarantee 1/4 C.)
1/4 C. Romano Cheese
1/4 C. Mozzarella Cheese, grated (Use an additional four oz. grated for topping)
3 tsp. Fresh garlic, finely minced
1/2 tsp. dry Basil (or 1 Tbsp. fresh Basil) I always use fresh basil.
Salt and Pepper to taste

Allow cream cheese to come to room temperature. Cream together sour cream, Parmesan, Mozzarella and Romano cheese, garlic, basil, and garlic salt. Mix well. Spinach (careful to drain this well), and mix until blended. Store in a container until you are ready to use. Spray oven proof serving dish with Pam, pour in dip, and top with cheese. Bake at 350 degrees for 25 minutes or until the top is browned. Serve with Pita Bread cut into small triangles or toasted bread.

1 - 1/2 LOAFS OF PITA PER BATCH

You can add a very small amount of finely chopped red bell pepper for color.
You can also add a 14 oz. can Artichoke Hearts, drained, and coarsely chopped.

Recipe Donated By: Dorothy Harvey Burns from Fog Horn Restaurant