|14 ounces||Artichoke hearts in water; drained and chopped|
|4 ounces||Feta cheese; chopped|
|¼ cup||Red or green bell pepper; chopped|
|1||Clove garlic; pressed|
|3||Green onions with tops; thinly sliced|
|¾ teaspoon||Dried oregano leaves|
|¼ cup||Almonds; sliced|
|5||Whole wheat pita bread rounds|
ATHENIAN ARTICHOKE DIP
BAKED PITA CHIPS
Preheat oven to 350øF. Using food chopper, chop artichoke hearts, cheese and bell pepper; place in 1 quart batter bowl. Using garlic press, press garlic into batter bowl. Add mayonnaise, green onions and oregano; mix well. Spook into 8" mini-baker. Top with almonds if desired. Bake 25 - 30 minutes or until golden brown and bubbly. Serve with baked pita chips, if desired.
Yield: 2½ cups
Baked Pita Chips: Preheat oven to 400øF. Using pizza cutter, cut each pita bread round horizontally in half. Cut each half into 8 triangles. Arrange pita triangles in single layer on flat baking stone. Bake 8 - 10 minutes or until lightly browned and crisp.
Typed and Busted by Carriej999@... 5/98 Recipe by: Pampered Chef
Posted to MC-Recipe Digest by Carriej999 <Carriej999@...> on May 9, 1998
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