Baked Creamy Artichoke & Pita Appetizer
This is my version of an appetizer that Peninsula Grill serves in Traverse City...It is wonderful and very popular....
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INGREDIENTS
NutritionPita Chips
- 12pita pocket bread
- 1⁄2cup olive oil
- 1teaspoon garlic and herb seasoning (McCormick)
- salt & pepper
Artichoke Dip
- 1
- 11
- 1⁄2cup sour cream
- 1⁄2
- 2
- 1tablespoon fresh parsley
- 1tablespoon fresh chives
Topping
- 3
- 1
- 2
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DIRECTIONS
- Pita Chips:.
- Preheat oven to 400 degrees.
- Cut each Pita bread into 8 triangles & place on lined baking sheet.
- Brush triangles with olive oil.
- Sprinkle seasonings over chips.
- Bake for 7 to 10 minutes or until light brown, watch carefully.
- Let cook and put onto platter or dish that can go into oven.
- Artichoke Dip:.
- Combine all ingredients.
- Drop by large spoonfuls onto chips or one large one in middle.
- Sprinkle Monterey Jack cheese over all.
- Sprinkle tomato and green onion slices over top.
- Bake in 400 degree oven until cheese is melted.
- (you can just broil until cheese is melted too if you want).
- Enjoy!
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