 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
This is such a good dip. I got this from a friend and serve it with taco seasoned pita chips at her suggestion. Yummy! Ingredients:
pita chips |
1/2 cup butter, melted |
1 tablespoon taco seasoning mix |
3- 6 inch pita breads |
dip |
1/3 cup mayonnaise |
8 ounces cream cheese, softened |
1/4 teaspoon garlic salt |
4-6 drops hot sauce, i use frank's |
2 cups shredded monterey jack cheese |
1-14 ounce can artichoke hearts, drained and coarsely chopped |
1/2 medium tomato, chopped and drained |
2 tablespoons sliced scallions |
Directions:
1. Heat oven to 375°.
2. In a small bowl, stir together melted butter and taco seasoning mix.
3. Cut each pita into 6 wedges and separate each wedge in half. (You should have 36 wedges.)
4. Brush both sides of each pita wedge with butter-taco mixture.
5. Place pita wedges, not overlapping, on a 15x10x1-inch jelly pan.
6. Bake for 8 minutes and remove from oven.
7. Turn each wedge over and continue to bake for 2-5 minutes more or until wedges are golden brown and crisp.
8. Meanwhile, beat mayonnaise, cream cheese, garlic salt and hot sauce in a large mixing bowl on medium speed. Scrape bowl often while mixing 1-2 minutes.
9. Stir in 1-1/2 cups cheese and the artichoke hearts by hand.
10. Spread artichoke mixture into an ungreased 9-inch pie pan.
11. Sprinkle with tomato, onions, and remaining cheese.
12. Bake for 12-15 minutes or until heated through.
13. Serve with pita chips.
|
|