Recipe by JLBurnell
I am a HUGE fan of dips. I came across this one, and I swear, once I have time, I'll try it!
Top Review by Hag chef
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!
- 1⁄2 cup land o lakes butter (melted)
- 1 tablespoon taco seasoning mix
- 3 (6 inch) pita breads
- 1⁄3 cup mayonnaise
- 1 (8 ounce) package cream cheese (softened)
- 1⁄4 teaspoon garlic salt
- 4 drops hot pepper sauce ((4 to 5)
- 2 cups shredded monterey jack cheese or 2 cups cheddar cheese
- 1 (14 ounce) can artichoke hearts (drained, coarsely chopped)
- 1⁄2 medium tomatoes (chopped, drained)
- 2 tablespoons sliced green onions
Directions See How It's Made
- Heat oven to 375°F 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.
- 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.
- 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.
- Spread artichoke mixture in 9-inch pie pan. Sprinkle with tomato, onions and remaining cheese.
- Bake for 12 to 15 minutes or until heated through. Serve with pita chips.