Artichoke and Pimiento Relish With Pita Toasts |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A refreshing and healthy appetizer! I prefer this to the heavier artichoke and spinach dip..although I do still like that as well. Hope you all enjoy as I do! Ingredients:
2 (14 ounce) cans artichokes (drained and chopped) |
1 (2 ounce) jar pimiento (diced and drained) |
2 green onions (thinly sliced) |
5 tablespoons parmesan cheese (freshly grated) |
2 tablespoons extra virgin olive oil |
4 tablespoons fresh lemon juice |
1 teaspoon pepper |
8 (7 inch) pita bread rounds |
Directions:
1. Combine artichokes, pimentos, green onions, Parmesan cheese, garlic, lemon juice, olive oil and pepper in a bowl and mix well.
2. Cover and chill for 8 hours or overnight.
3. Preheat oven to 350°F.
4. Split pita rounds open. Cut each half into quarters, making 8 wedges.
5. Place pita wedges on a baking sheet, smooth side down and spray with cooking spray. Bake for 8 minutes or until lightly browned.
6. Cool pita wedges and set aside in airtight container until ready to serve.
7. Top each pita wedge with 1 tablespoon of Artichoke Relish.
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