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Category: Dips - Hot
Prep Time: Cook Time: Total Time:
Pita chips:
1/2 cup butter -- melted
1 tablespoon taco seasoning mix
3 6 inch pita breads
Dip:
1/3 cup mayonnaise
1 8 oz package cream cheese -- softened
1/4 teaspoon garlic salt
4 drops hot pepper sauce -- (4 to 5)
8 ounces shredded monterey jack or cheddar cheese -- (2 cups)
1 14-oz Can Artichoke Hearts -- drained, coarsely chopped
1/2 medium tomato -- chopped, drained
2 tablespoons sliced green onions
Heat oven to 375F. In small bowl stir together butter and taco seasoning mix. 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, in large mixer bowl beat mayonnaise, cream cheese, garlic salt and hot pepper sauce on medium speed, scraping bowl often, until smooth (1 to 2 minutes). By hand, stir in 1 1/2 cups cheese and artichoke hearts. Spread artichoke mixture in 9-inch pie pan. Sprinkle with tomato, onions and remaining cheese. Bake for 12 to 15 minutes or until heated through. Serve with pita chips. Serves 12
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ARTICHOKE AND JACK DIP WITH PITA CHIPS
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Category: Dips - Hot
Prep Time: Cook Time: Total Time:
Pita chips:
1/2 cup butter -- melted
1 tablespoon taco seasoning mix
3 6 inch pita breads
Dip:
1/3 cup mayonnaise
1 8 oz package cream cheese -- softened
1/4 teaspoon garlic salt
4 drops hot pepper sauce -- (4 to 5)
8 ounces shredded monterey jack or cheddar cheese -- (2 cups)
1 14-oz Can Artichoke Hearts -- drained, coarsely chopped
1/2 medium tomato -- chopped, drained
2 tablespoons sliced green onions
Heat oven to 375F. In small bowl stir together butter and taco seasoning mix. 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, in large mixer bowl beat mayonnaise, cream cheese, garlic salt and hot pepper sauce on medium speed, scraping bowl often, until smooth (1 to 2 minutes). By hand, stir in 1 1/2 cups cheese and artichoke hearts. Spread artichoke mixture in 9-inch pie pan. Sprinkle with tomato, onions and remaining cheese. Bake for 12 to 15 minutes or until heated through. Serve with pita chips. Serves 12
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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