This is a recipe that my mom cut out of the Arkansas Democrat-Gazette many years ago and I suppose it is the reverse-engineered version of a dip from a restaurant in Little Rock called Trio’s. The dip looks like it’s still on the menu too. We love it at Casa Granade and I make it at least once a month to take with us to a gathering or we eat it all ourselves for lunch on a Saturday.
8 oz. cream cheese
8 oz. Monterey Jack cheese, chopped
1/3 c Parmesan Cheese
1 can Ro-Tel
1/4 c purple onion, diced
10 oz. package frozen spinach, thawed and excess water squeezed out
chopped jalapeños to taste
Put all in a microwave safe bowl and microwave until cheese is smooth, stirring periodically.
I usually serve with corn chips but the recipe actually calls for baked pitas. I don’t use the pitas because I can never make them quick enough to eat with the dip or get enough made to finish the dip off. The pitas really do make it awesome.
Baked Pitas
Cut pitas into wedges. Brush with melted butter and then shake on lemon pepper and cumin. Bake at 325° until crisp. Serve with spinach dip.
This is almost exactly the same as my spinach-artichoke dip — just sub a can of artichoke hearts, drained and chopped, for the can of ro-tel and leave out the jalapeños. (I also use whatever shredded cheese I have around — sometimes it’s Jack, sometimes it’s mozz, whatever.)
I think I’ll try your version at my next party — sounds super yum. 🙂
It’s all about buying pita chips instead of trying to make them.