Athenian artichoke dip with baked pita chips

Yield: 20 Servings

Measure Ingredient
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
1 cup Mayonnaise
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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