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Prep Time: 21 Minutes Cook Time: 15 Minutes |
Ready In: 36 Minutes Servings: 16 |
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Chunky artichoke-cheese spread is baked on pita triangles, transforming the always-popular artichoke dip into a tasty finger food. Ingredients:
2 (6-inch) whole wheat pitas |
1 (9-ounce) package frozen artichoke hearts, thawed, drained, and coarsely chopped |
1/2 cup sliced green onions (about 5 onions) |
1/3 cup reduced-fat sour cream |
1/3 cup (2.7 ounces) tub-style light cream cheese |
1/3 cup light mayonnaise |
2 teaspoons lemon juice |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1/4 cup shredded fresh parmesan cheese |
Directions:
1. Preheat oven to 400°.
2. Split pitas in half horizontally; cut each half into 4 wedges.
3. Combine artichokes and next 7 ingredients in a bowl; stir well. Spoon about 1 tablespoon artichoke mixture onto rough side of each pita wedge. Sprinkle evenly with Parmesan cheese.
4. Arrange wedges in a single layer on a baking sheet. Bake at 400° for 15 minutes or until cheese melts.
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