Directions:
- Heat oven to 375F. Stir together butter and taco seasoning mix in small bowl. 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, beat mayonnaise, cream cheese, garlic salt and hot pepper sauce in large mixer bowl on medium speed, scraping bowl often, until smooth (1 to 2 minutes). Stir in 1-1/2 cups cheese and artichoke hearts by hand.
- Spread artichoke mixture into ungreased 9 inch pie pan. Sprinkle with tomato, onions and remaining cheese. Bake for 15 minutes or until heated through. Serve with pita chips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 408.33 Kcal (1710 kJ) | ||
| Calories from fat | 301.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.51g | 52% | |
|---|---|---|---|
| Cholesterol | 78.76mg | 26% | |
| Sodium | 433.25mg | 18% | |
| Potassium | 203.61mg | 4% | |
| Total Carbs | 13.97g | 5% | |
| Sugars | 1.79g | 7% | |
| Dietary Fiber | 2.11g | 8% | |
| Protein | 13.23g | 26% | |
| Vitamin C | 4.2mg | 7% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 0.5mg | 3% | |
| Calcium | 348.7mg | 35% | |
| Amount Per 100 g | |||
| Calories | 315.61 Kcal (1321 kJ) | ||
| Calories from fat | 233.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.9g | 52% | |
|---|---|---|---|
| Cholesterol | 60.88mg | 26% | |
| Sodium | 334.87mg | 18% | |
| Potassium | 157.37mg | 4% | |
| Total Carbs | 10.8g | 5% | |
| Sugars | 1.38g | 7% | |
| Dietary Fiber | 1.63g | 8% | |
| Protein | 10.23g | 26% | |
| Vitamin C | 3.2mg | 7% | |
| Vitamin A | 0.4mg | 16% | |
| Iron | 0.4mg | 3% | |
| Calcium | 269.5mg | 35% | |
* 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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