Spinach, Artichoke, and Bacon Dip with Smoked Paprika Pita Chips
- Press spinach with clean paper towels to remove as much liquid as much as possible. Set aside.
- In a large skillet cook bacon, half at a time, until crisp. Drain on paper towels; crumble bacon and set aside. Reserve 1 tablespoon bacon drippings in skillet.
- Add shallot to skillet; cook and stir until it just begins to brown. Add garlic and cook for 1 minute. Stir in artichoke hearts and spinach. Add sour cream, mayonnaise, and pepper. Cook and stir over medium heat just until heated through. Stir in bacon. Serve warm with Smoked Paprika Pita Chips.
From the Test Kitchen
Prepare dip as directed, except do not heat through after stirring in bacon. Cover and store in the refrigerator for up to 2 days. Prepared pita chips as directed; store in a covered container at room temperature for up to 2 days. To serve, transfer dip to a skillet; heat through. Serve with pita chips.
Smoked Paprika Pita Chips
- Preheat oven to 350 degrees F. Split miniature pita bread rounds, horizontally in half. Arrange pita halves, cut sides up, in two 15x10x1-inch baking pans. Spray rounds lightly with nonstick cooking spray. Sprinkle lightly with smoked paprika. Bake about 16 minutes or until lightly browned, rearranging baking pans once. Cool on wire racks.
Nutrition Facts (Spinach, Artichoke, and Bacon Dip with Smoked Paprika Pita Chips )
- Per serving:
- 73 kcal ,
- 5 g fat
- (1 g sat. fat ,
- 7 mg chol. ,
- 161 mg sodium ,
- 5 g carb. ,
- 1 g fiber ,
- 3 g pro.