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Artichoke dip served with zesty, taco flavored pita chips adds Southwestern style to this favorite appetizer recipe.
Heat oven to 375°F. Stir together butter and taco seasoning mix in small bowl. Cut each pita into 6 wedges; separate each wedge in half (36 wedges total). Brush both sides of each pita wedge with butter mixture; place pita wedges in single layer onto parchment paper-lined or ungreased 15x10x1-inch jelly-roll pan.
Bake 8 minutes; remove from oven. Turn each wedge over; continue baking for 2 to 5 minutes or until wedges are golden brown and crisp.
Meanwhile, beat mayonnaise, cream cheese, garlic salt and hot pepper sauce in large bowl on medium speed, scraping bowl often, until smooth. Stir in 1 1/2 cups cheese and artichoke hearts.
Spread artichoke mixture into ungreased 9-inch pie pan. Sprinkle with tomato, onions and remaining cheese. Bake for 12 to 15 minutes or until heated through. Serve with pita chips.
Dietary Fiber: 2g
I have made this recipe many times for work and for family gatherings. Everyone LOVES it!!
This came out looking great. and in my opinion, tasted great too.
I made it this weekend and it was not very good. Have had much better artichoke recipes. would not make again.
This dip came out awesome!!! I would definitely use an extra can of artichokes!To cut back on fat used, I sprayed pan spray on the pita's then sprinkled some taco seasoning on top. They came out great!
the pita bread was very very good. I added a bit more hot sauce to the dip and used a can of drained tomatoes, with chili seasoning, for the fresh tomatoe.
This is a keeper especially if you have teenagers in your family. I made my own pita chips and put the dip on the table in front of my teenage grandchildren and I did not even get a taste. Who says you cannot learn from the younger ones? They will let you know right away if it's good or not.
I have made this recipe many times, it is probably the most requested recipe when we have an office party. I love the pita chips with the dip, it's a perfect combination, the spiciness of the chip with the creaminess of the dip!!
Served this while visiting friends at Borrego Springs. It was terrific. Served on Triscuits. May try pita next time.
so good that when the party is over and it is all gone not a bit left . every one can't wate till it cools down a bit so they can dig in .
I HAVE MADE THIS A COUPLE OF TIME'S WITH GREAT SUCCESS. ALSO GOOD WITH ANY CRACKER ON THE MARKET.I HAVE MADE QUITE A FEW RECIPE'S FROM THIS WEB-SITE. ALL WITH GREAT SUCCESS EXCEPT FOR MAYBE ONE OR TWO I REALLY DIDN'T CARE FOR.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/2330
© 2015 Land O'Lakes, Inc.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
Even though it seems like summer may have just started, let’s face it – school is just around the corner. Even if you don’t want to think about it (or, let’s be honest here, are secretly excited to have the kids back in school), it helps to plan ahead. More ...
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