Directions:
- Heat oven to 375°F In small bowl stir together butter and taco seasoning mix. Cut each pita into 6 wedges; separate each wedge in half (36 wedges total). Brush both sides of each pita wedge with butter mixture; place pita wedges, not overlapping, on 15x10x1-inch jelly roll pan.
- Bake 8 minutes; remove from oven. Turn each wedge over; continue baking for 2 to 5 minutes or until wedges are golden brown and crisp.
- Meanwhile, in large mixer bowl beat mayonnaise, cream cheese, garlic salt and hot pepper sauce on medium speed, scraping bowl often, until smooth (1 to 2 minutes). By hand, stir in 1 1/2 cups cheese and artichoke hearts.
- Spread artichoke mixture in 9-inch pie pan. Sprinkle with tomato, onions and remaining cheese.
- Bake for 12 to 15 minutes or until heated through. Serve with pita chips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 280.71 Kcal (1175 kJ) | ||
| Calories from fat | 195.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.77g | 33% | |
|---|---|---|---|
| Cholesterol | 50.23mg | 17% | |
| Sodium | 419.02mg | 17% | |
| Potassium | 78.7mg | 2% | |
| Total Carbs | 10.24g | 3% | |
| Sugars | 0.99g | 4% | |
| Dietary Fiber | 0.58g | 2% | |
| Protein | 11.22g | 22% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.5mg | 3% | |
| Calcium | 314.9mg | 31% | |
| Amount Per 100 g | |||
| Calories | 339.59 Kcal (1422 kJ) | ||
| Calories from fat | 236.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.33g | 33% | |
|---|---|---|---|
| Cholesterol | 60.76mg | 17% | |
| Sodium | 506.91mg | 17% | |
| Potassium | 95.21mg | 2% | |
| Total Carbs | 12.39g | 3% | |
| Sugars | 1.2g | 4% | |
| Dietary Fiber | 0.7g | 2% | |
| Protein | 13.58g | 22% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.5mg | 13% | |
| Iron | 0.6mg | 3% | |
| Calcium | 380.9mg | 31% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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