Ingredients
-
-
1/2
-
1
-
3
-
-
1/3
-
1
-
1/4
-
4
-
2
-
1
-
1/2
-
2
-
-
Directions
Artichoke and Jack Dip With Pita Chips, I am a HUGE fan of dips I came across this one, and I swear, once I have time, I’ll try it!, I was going to post this recipe, as this is the artichoke dip I am always asked to bring to parties and potlucks I thought I would review it instead, with my variations I often serve this with bite size tortilla chips, if I don’t feel like making the pita chips I also seldom put the tomatoes and onions on top, and use 1 clove of minced garlic, instead of garlic salt This dip tastes fabulous, with just the right amount of zip We first had this at one of our gourmets , and the dip was devoured by 8 women in no time at all! Definitely a keeper!, I am a HUGE fan of dips I came across this one, and I swear, once I have time, I’ll try it!
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Steps
|
1
Done
|
Heat Oven to 375f in Small Bowl Stir Together Butter and Taco Seasoning Mix. Cut Each Pita Into 6 Wedges; Separate Each Wedge in Half (36 Wedges Total). Brush Both Sides of Each Pita Wedge With Butter Mixture; Place Pita Wedges, not Overlapping, on 15x10x1-Inch Jelly Roll Pan. |
|
2
Done
|
Bake 8 Minutes; Remove from Oven. Turn Each Wedge Over; Continue Baking For 2 to 5 Minutes or Until Wedges Are Golden Brown and Crisp. |
|
3
Done
|
Meanwhile, in Large Mixer Bowl Beat Mayonnaise, Cream Cheese, Garlic Salt and Hot Pepper Sauce on Medium Speed, Scraping Bowl Often, Until Smooth (1 to 2 Minutes). by Hand, Stir in 1 1/2 Cups Cheese and Artichoke Hearts. |
|
4
Done
|
Spread Artichoke Mixture in 9-Inch Pie Pan. Sprinkle With Tomato, Onions and Remaining Cheese. |
|
5
Done
|
Bake For 12 to 15 Minutes or Until Heated Through. Serve With Pita Chips. |
