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This recipe for CREAMY ARTICHOKE DIP WITH PITA CHIPS, by , is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Danisa
Added: Tuesday, June 16, 2009


2 (8 oz.) Pkgs. Light Cream Cheese (room temp.)
1/3 Cup Sour Cream
1/4 Cup Mayonnaise
1 Tbsp. Fresh Lemon Juice
1 Tbsp. Dijon Mustard
1 Clove Garlic (minced)
1 Tsp. Worcestershire Sauce
1/2 Tsp. Hot Pepper Sauce
3 (6 oz.) Jars Marinated Artichoke Hearts (drained & chopped)
1 Cup Mozzarella Cheese (grated)
3 Green Onions (finely chopped)
2 Tsp. Jalapeño Pepper (seeded and minced)
6 (6-inch) Round Pita's (cut into six triangles each)
Olive Oil

Using electric mixer, beat first 8 ingredients in a large bowl to blend. Fold in artichokes, mozzarella, green onions, and jalapeño. Transfer to 11x7x2 inch glass baking dish (can be made 1 day ahead, cover and refrigerate). Preheat oven to 400º. Place pita triangles in a single layer on a baking sheet. Brush with oil, sprinkle with salt. Bake until crisp about 10 minutes. Remove from oven. Maintain oven temperature; bake dip until bubbling and brown on top about 20 minutes.




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