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    You are in: Home / Recipes / Creamy & Spicy Artichoke Dip With Pita Chips Recipe
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    Creamy & Spicy Artichoke Dip With Pita Chips

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on July 09, 2006

      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!

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    • on May 31, 2010

      This was a huge hit at a brunch we hosted on Memorial Day. Since one guest is allergic to everything in the scallion family, I used red onion instead of green. It tasted great and added a little color. The only other deviation was using 2 whole jalapenos since we enjoy spicy foods. The pita chips were the perfect dippers. Thanks for sharing this fantastic version of a classic!

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    • on June 20, 2005

      Very good! I had this recipe for a while and decided to do it for a family gathering. It was tangy and delicious. I followed the recipe exactly and made the pita triangles to accompany it. All here loved it. I was sorry that I'd halved it instead of the full recipe. Thanks!

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    • on January 03, 2005

      I was about to post this recipe myself. This is the BEST artichoke dip BY FAR. I have tried many and this wins hands down!! The jalapeno and onions really add some extra punch and set this recipe apart from all the others out there. This recipe makes a fair amount, but it's easily halved for smaller groups (but you'll regret that!).

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    • on September 18, 2003

      Made this recipe the night before serving, stored in fridge until baking. The only change I made was to substitute a whole, seeded chipotle chili for the fresh jalapeno. Everything else teh same. It was fantastic! Truly. I served this tonight to a group of ECPTA women, who have artichoke dip at EVERY meeting and gathering, and they RAVED over it! I have 4 requests for the recipe; it was that well received. Love, love, love it, MadzMom! Thank you very much!

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    • on August 29, 2003

      The dip was excellent! Big hit with family & friends gathering's. It was easy to make; also tastes great served at room temperature. On occasions, I have added spinach to the recipe and if pita bread was not available "hearty" tortilla, corn, etc chips worked well.

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    Nutritional Facts for Creamy & Spicy Artichoke Dip With Pita Chips

    Serving Size: 1 (208 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 449.6
     
    Calories from Fat 252
    56%
    Total Fat 28.0 g
    43%
    Saturated Fat 16.0 g
    80%
    Cholesterol 79.5 mg
    26%
    Sodium 651.8 mg
    27%
    Total Carbohydrate 37.2 g
    12%
    Dietary Fiber 4.7 g
    18%
    Sugars 2.2 g
    9%
    Protein 14.3 g
    28%

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