Creamy & Spicy Artichoke Dip With Pita Chips

READY IN: 35mins
Recipe by MadzMom

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.)

Top Review by GotsaLuvMe

I have made this three times in a month, now. I 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. I 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!

Ingredients Nutrition

Directions

  1. Using electric mixer, beat first 8 ingredients in large bowl to blend.
  2. Fold in artichokes, mozzarella, green onions and jalapeno.
  3. Transfer to 11x7x2-inch glass baking dish.
  4. Preheat oven to 400 degrees F.
  5. Place pita triangles in single layer on baking sheet.
  6. Brush with oil and sprinkle with salt.
  7. Bake until crisp, about 10 minutes.
  8. Remove from oven& keep the oven on.
  9. Bake dip until bubbling and brown on top, about 20 minutes.
  10. Serve hot.

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