Artichoke and Jack Dip with Pita Chips
Pita Chips Ingredients:
1/2 cup butter, melted
1 tablespoon taco seasoning mix
3 (6-inch) pita breads
Dip Ingredients:
1/3 cup mayonnaise
1 (8-ounce) package cream cheese, softened
1/4 teaspoon garlic salt
4 to 5 drops hot pepper sauce
8 ounces (2 cups) Monterey Jack or Cheddar Cheese, shredded
1 (14-ounce) can artichoke hearts, drained, coarsely chopped
1/2 medium tomato, chopped, drained
2 tablespoons sliced green onions
Heat oven to 375�F. 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.
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, 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.
Spread artichoke mixture into ungreased 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.
Yield: 12 servings
Nutrition Facts (1 serving) Calories: 320
Fat: 25 g
Cholesterol: 60 mg
Sodium: 470 mg
Carbohydrates: 15 g
Dietary Fiber: 2 g
Protein: 9 g |