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Creamy Artichoke Dip and Pita Chips Recipe

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This recipe for Creamy Artichoke Dip and Pita Chips is from The Ledbetter Family Cookbook, 5th Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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