"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Donna McCarty's Creamy Artichoke Dip and Pita Chips Recipe

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Donna McCarty's Creamy Artichoke Dip and Pita Chips image
My Great Uncle David Dobbs and My Grandfather Herbert Dobbs

 

This recipe for Donna McCarty's 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.

Contributor:  
Contributor:  
Lucy Younger Ledbetter
Added: Sunday, March 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
Dip:
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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