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Creamy Artichoke Dip and Pita Chips Recipe

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Creamy Artichoke Dip and Pita Chips image
My Great Uncle David Dobbs and My Grandfather Herbert Dobbs


This recipe for Creamy Artichoke Dip and Pita Chips, by , is from The Ledbetter Family Cookbook, 4th Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lucy Younger Ledbetter
Added: Sunday, March 1, 2009


Creamy Artichoke Dip:
2 eight ounce packages cream cheese, room temperature
1/3 cup sour cream
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
3 six ounce jars marinated artichoke hearts, drained, coarsely chopped
1 cup grated mozzarella cheese (2 1/2 ounces)
3 green onions, finely chopped
2 teaspoons minced seeded jalapeño chilies

Pita Chips:
6 six inch pita rounds, each cut into 6 triangles
Olive oil

Using electric mixer, beat first 8 ingredients in large bowl to blend. Fold in artichokes, mozzarella cheese, green onions and jalapeno chilies. Transfer to 11 x 7 x 2-inch glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.) Bake dip at 400º until bubbling and brown on top, about 20 minutes. Serve hot dip with pita chips.

Pita Chips:
Preheat oven to 400º. Place pita triangles in single layer on baking sheet. Brush with oil. Sprinkle with salt. Bake until crisp, about 10 minutes. Remove from oven.

Personal Notes:
Personal Notes:
The recipe appeared in Bon Appétit, November 2001, by Chef David Cassler.




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