Baked Creamy Artichoke & Pita Appetizer |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is my version of an appetizer that Peninsula Grill serves in Traverse City...It is wonderful and very popular.... Ingredients:
12 pita pocket bread |
1/2 cup olive oil |
1 teaspoon garlic and herb seasoning (mccormick) |
salt & pepper |
1 (15 ounce) can artichoke hearts, drained and chopped |
11 ounces cream cheese, softened |
1/2 cup sour cream |
1/2 cup parmesan cheese, grated |
2 garlic cloves, minced |
1 tablespoon fresh parsley |
1 tablespoon fresh chives |
3 cups monterey jack cheese, shredded |
1 tomato, diced |
2 green onions, diced |
Directions:
1. Pita Chips:.
2. Preheat oven to 400 degrees.
3. Cut each Pita bread into 8 triangles & place on lined baking sheet.
4. Brush triangles with olive oil.
5. Sprinkle seasonings over chips.
6. Bake for 7 to 10 minutes or until light brown, watch carefully.
7. Let cook and put onto platter or dish that can go into oven.
8. Artichoke Dip:.
9. Combine all ingredients.
10. Drop by large spoonfuls onto chips or one large one in middle.
11. Sprinkle Monterey Jack cheese over all.
12. Sprinkle tomato and green onion slices over top.
13. Bake in 400 degree oven until cheese is melted.
14. (you can just broil until cheese is melted too if you want).
15. Enjoy!
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