Athenian artichoke dip with baked pita chips
20 Servings
Ingredients
| Quantity | 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 | |
Directions
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