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Athenian Artichoke Dip with Baked Pita Chips Recipe
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To make Athenian Artichoke Dip with Baked Pita Chips you will need
Ingredients
| | ATHENIAN ARTICHOKE DIP | | | | 14 | ounces | Artichoke hearts in water; drained and chopped | | 4 | ounces | Feta cheese; chopped | | 1/4 | cups | Red or green bell pepper; chopped | | 1 | | Clove garlic; pressed | | 1 | cup | Mayonnaise | | 3 | | Green onions with tops; thinly sliced | | 3/4 | teaspoons | Dried oregano leaves | | 1/4 | cups | Almonds; sliced |
| | BAKED PITA CHIPS | | | | 5 | | Whole wheat pita bread rounds |
Instructions
Preheat oven to 350øF. Using food chopper, chop artichoke hearts, cheese
and bell pepper; place in 1 quart batter bowl. Using garlic press, press
garlic into batter bowl. Add mayonnaise, green onions and oregano; mix
well. Spook into 8" mini-baker. Top with almonds if desired. Bake 25 - 30
minutes or until golden brown and bubbly. Serve with baked pita chips, if
desired.
Yield: 2 1/2 cups
Baked Pita Chips: Preheat oven to 400øF. Using pizza cutter, cut each pita
bread round horizontally in half. Cut each half into 8 triangles. Arrange
pita triangles in single layer on flat baking stone. Bake 8 - 10 minutes or
until lightly browned and crisp.
Enjoy your Athenian Artichoke Dip with Baked Pita Chips
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Thu 7 Aug 2008
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