1 1/2 cups chopped baby spinach
1 cup drained and chopped canned artichokes
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup grated Parmesan cheese
1 teaspoon balsamic vinegar
1/2 teaspoon red pepper flakes
1/4 teaspoon garlic powder
5-6 slices pita bread, grilled
Heat the cream cheese in the microwave for one minute or until hot and soft.
Add the rest of the ingredients (except the bread) and mix well.
Cut the grilled pita bread into 8 triangles per slice.
Serve the dip hot with the sliced grilled pita bread.
I got this from the LDS Living Magazine--it's a recipe from "the Roof" in Salt Lake City. SO YUMMY. I served it with wheat thin crackers instead of the pita bread.