• 8 ounces cream cheese
• 3/4 teaspoon garlic powder (not garlic salt)
• 1/4 cup (scant - not packed at all) freshly grated parmasan cheese
• 1 tablespoon (not packed) freshly grated romano cheese
• 1 tablespoon (rounded) very finely chopped sweet red pepper
• 1 green onion (scallion) white and green finely chopped
• 1/2 package frozen chopped spinach, thawed and squeezed dry
• 1/2 cup grated medium cheddar
• pinch of cayenne pepper

1. Preheat oven to 400 degrees. Mix first 4 ingredients with hand or stand mixer on medium until softened and well mixed. Add next two ingredients and mix on med-low until just incorporated. Add spinach and mix on low until just incorporated.
2. Transfer mixture to a small ovenproof dish and sprinkling cayenne on top to taste. Top with cheddar. Bake for 15 - 18 minutes or until bubbling around the edges.
3. Remove from oven and allow to set for 5 - 7 minutes before serving. Serve with fried or baked pita wedges and tortilla chips (nachos).
4. At Kelsey's this is served with deep fryed pita wedges. I found that oven baked (400 degrees for 5 minutes) were just as popular and substantially less fatty. For either you MUST use greek style pitas as they are far softer and more substantial than regular pitas. Greek style pita have little or no pocket in them.

serves/makes 4