Creamy & Spicy Artichoke Dip With Pita Chips

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.)

• Ready In: 35 mins
• Serves: 8

Ingredients

• 2 (8 ounce) packages cream cheese, room temp
• 1⁄3 cup sour cream
• 1⁄4 cup mayonnaise
• 1  tablespoon fresh lemon juice
• 1  tablespoon Dijon mustard
• 1  clove garlic, minced
• 1  teaspoon Worcestershire sauce
• 1⁄2 teaspoon  hot pepper sauce
• 3 (6 ounce) jars  marinated artichoke hearts, drained & coarsley chopped
• 1  cup  grated mozzarella cheese
• 3  green onions, finely chopped
• 2  teaspoons  minced seeded jalapeno chiles
• 6  6 inch  pita bread rounds, each cut into 6 triangles
•  olive oil

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.