Baked Hummus Dip

Okay, I have a confession today. I really do not feel like doing blog updates. I have three recipes I've been meaning to post, and now is as good a time as any I suppose. I just have been stalling and avoiding it all morning. I'm not sure why...all three recipes were really good. (How's that for killing a few lines with some idle thoughts?)

Anyway, I made this dip for my husband's work Christmas party/family picnic day. I got several compliments and it was easy to put together. Hmmm, that's about it.

Here is the recipe...

Baked Hummus Dip

Ingredients:
2 (8 oz.) tubs of store bought hummus
1 block of cream cheese, softened
2 cups of shredded cheese of your choice (I used cheddar)
4-6 cups of fresh spinach (I didn't measure, I just used a large salad container of baby spinach leaves)
1 small jar of sun dried tomatoes, drained (optional)
3 chopped green onions, for garnish (optional)

Directions:
Chop fresh spinach leaves in a food processor, until finely minced. (Add sun dried tomatoes and pulse to chop finely, if you are using.) Move spinach to a large bowl. Add hummus, cream cheese, and 1 cup of shredded cheese. Stir to combine. Put mixture in a 8 x 8 casserole dish. Add 1 cup of shredded cheese on top. Bake at 375 for 20 minutes. Once finished, switch on broiler for 1 minute or until cheese is browned and bubbly on top. Sprinkle with chopped green onions as garnish, if desired. Serve with pita bread triangles for dipping.