Artichoke and Pimiento Relish With Pita Toasts

A refreshing and healthy appetizer! I prefer this to the heavier artichoke and spinach dip..although I do still like that as well. Hope you all enjoy as I do!

• Ready In: 25 mins
• Serves: 8

Ingredients

• 2 (14 ounce) cans artichokes (drained and chopped)
• 1 (2 ounce) jar pimiento (diced and drained)
• 2  green onions (thinly sliced)
• 5  tablespoons parmesan cheese (freshly grated)
• 2  tablespoons extra virgin olive oil
• 4  tablespoons fresh lemon juice
• 1  teaspoon pepper
• 8 (7 inch)  pita bread rounds

Directions

1. Combine artichokes, pimentos, green onions, Parmesan cheese, garlic, lemon juice, olive oil and pepper in a bowl and mix well.
2. Cover and chill for 8 hours or overnight.
3. Preheat oven to 350°F.
4. Split pita rounds open. Cut each half into quarters, making 8 wedges.
5. Place pita wedges on a baking sheet, smooth side down and spray with cooking spray. Bake for 8 minutes or until lightly browned.
6. Cool pita wedges and set aside in airtight container until ready to serve.
7. Top each pita wedge with 1 tablespoon of Artichoke Relish.