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Artichoke & Jack Dip with Pita Chips

Artichoke & Jack Dip with Pita Chips

Artichoke dip served with zesty, taco-flavored pita chips adds Southwestern style to this favorite appetizer recipe.

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30 min
Prep Time
55 min
Total Time


Pita Chips

1/2 cup Land O Lakes® Butter, melted

1 tablespoon taco seasoning mix

3 (6-inch) pita breads


1/3 cup mayonnaise

1 (8-ounce) package cream cheese, softened

1/4 teaspoon garlic salt

4 to 5 drops hot pepper sauce

8 ounces (2 cups) shredded Monterey Jack or Cheddar cheese

1 (14-ounce) can artichoke hearts, drained, coarsely chopped

1/2 medium tomato, chopped, drained

2 tablespoons sliced green onions

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    Combine butter and taco seasoning mix in bowl; mix well. Set aside.

  3. STEP 3

    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 baking pan.

  4. STEP 4

    Bake 8 minutes; remove from oven. Turn each wedge over; continue baking 2-5 minutes or until wedges are golden brown and crisp.

  5. STEP 5

    Beat mayonnaise, cream cheese, garlic salt and hot pepper sauce in bowl on medium speed, scraping bowl often, until smooth. Stir in 1 1/2 cups cheese and artichoke hearts.

  6. STEP 6

    Spread artichoke mixture into ungreased 9-inch pie pan. Sprinkle with tomato, onions and remaining cheese. Bake 12-15 minutes or until heated through. Serve with pita chips.

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Tip #1

Read more about this recipe on Recipe Buzz® Blog.

Nutrition (1 serving)

320 Calories
25 Fat (g)
60 Cholesterol (mg)
470 Sodium (mg)
15 Carbohydrates (g)
2 Dietary Fiber
9 Protein (g)
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