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