Artichoke And Jack Dip With Pita Chips |
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Prep Time: 0 Minutes Cook Time: 22 Minutes |
Ready In: 22 Minutes Servings: 12 |
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Pita chips seasoned with taco flavor make and interesting appetizer dipper for chips. Ingredients:
pita chips |
1/2c. butter, melted |
1tbs. taco seasoning mix |
3 (6 inch) pita breads |
dip ingredients |
1/3c. mayonnaise |
8oz. cream cheese, softened |
1/4tsp. garlic salt |
5 drops hot pepper sauce |
2c. monterey jack cheese, shredded |
14oz. can artichoke hearts, drained, coarsely chopped |
1/2 med. tomato, chopped, drained |
2tbs. sliced green onions |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
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