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athenian artichoke dip with baked pita chips

  • 20servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, E
MineralsSelenium, Copper, Chromium, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 14 ounces Artichoke hearts in water; drained and chopped

  2. 4 ounces Feta cheese; chopped

  3. cup Red or green bell pepper; chopped

  4. 1 Clove garlic; pressed

  5. 1 cup Mayonnaise

  6. 3 Green onions with tops; thinly sliced

  7. teaspoon Dried oregano leaves

  8. cup Almonds; sliced

  9. 5 Whole wheat pita bread rounds

Instructions Jump to Ingredients ↑

  1. ATHENIAN ARTICHOKE DIP BAKED PITA CHIPS Preheat oven to 350F. 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.

  2. Yield: 2½ cups Baked Pita Chips: Preheat oven to 400F. 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.

  3. Typed and Busted by Carriej999@...

  4. Recipe by: Pampered Chef Posted to MC-Recipe Digest by Carriej999 on May 9, 1998

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