Creamy Artichoke Dip with Pita Chips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I had a wonderful dinner at the Ligonier Tavern in Ligonier, Pennsylvania, writes Heather McCarthy of Pittsburgh. The starter an artichoke dip stands out most in my memory. Any chance that chef David Cassler would share his recipe? Ingredients:
2 8-ounce packages cream cheese, room temperature |
1/3 cup sour cream |
1/4 cup mayonnaise |
1 tablespoon fresh lemon juice |
1 tablespoon dijon mustard |
1 garlic clove, minced |
1 teaspoon worcestershire sauce |
1/2 teaspoon hot pepper sauce |
3 6-ounce jars marinated artichoke hearts, drained, coarsely chopped |
1 cup grated mozzarella cheese (about 2 1/2 ounces) |
3 green onions, finely chopped |
2 teaspoons minced seeded jalapeño chili |
6 6-inch pita rounds, each cut into 6 triangles |
olive oil |
Directions:
1. Using electric mixer, beat first 8 ingredients in large bowl to blend. Fold in artichokes, mozzarella cheese, green onions and jalapeño. Transfer to 11x7x2-inch glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.)
2. Preheat oven to 400°F. Place pita triangles in single layer on baking sheet. Brush with oil. Sprinkle with salt. Bake until crisp, about 10 minutes. Remove from oven. Maintain oven temperature.
3. Bake dip until bubbling and brown on top, about 20 minutes. Serve hot dip with pita chips.
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