Ingredients
-
2
-
1/3
-
1/4
-
1
-
1
-
1
-
1
-
1/2
-
3
-
1
-
3
-
2
-
6
-
-
Directions
Creamy & Spicy Artichoke Dip With Pita Chips, This is the hit of any party I bring it to Not your average artichoke dip! Your guests will love it!(*Can be made 1 day ahead and stored in fridge ), This was a huge hit at a brunch we hosted on Memorial Day Since one guest is allergic to everything in the scallion family, used red onion instead of green It tasted great and added a little color The only other deviation was using 2 whole jalapenos since we enjoy spicy foods The pita chips were the perfect dippers Thanks for sharing this fantastic version of a classic!, I have made this three times in a month, now use all low / no fat cream cheese and mozzerella cheese, and I just use one large can of artichoke hearts (not marinated in oil — or 1 can + one jar of the marinated ones if making for company used low fat cream cheese and sour cream The one way I disguise the low fat nature of this is to add a package of dry veggie soup mix (or your fave), and usually I add spinach that I’ve briefly steamed It’s one point on Weight Wacher’s if made this way LOVE to keep on hand to spread on a pita or roll into a slice of ham with a fist full of spinach leaves YUM!
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Steps
|
1
Done
|
Using Electric Mixer, Beat First 8 Ingredients in Large Bowl to Blend. |
|
2
Done
|
Fold in Artichokes, Mozzarella, Green Onions and Jalapeno. |
|
3
Done
|
Transfer to 11x7x2-Inch Glass Baking Dish. |
|
4
Done
|
Preheat Oven to 400 Degrees F. |
|
5
Done
|
Place Pita Triangles in Single Layer on Baking Sheet. |
|
6
Done
|
Brush With Oil and Sprinkle With Salt. |
|
7
Done
|
Bake Until Crisp, About 10 Minutes. |
|
8
Done
|
Remove from Oven& Keep the Oven On. |
|
9
Done
|
Bake Dip Until Bubbling and Brown on Top, About 20 Minutes. |
|
10
Done
|
Serve Hot. |
