Artichoke dip served with zesty, taco-flavored pita chips adds Southwestern style to this favorite appetizer recipe.
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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
Heat oven to 375°F.
Combine butter and taco seasoning mix in bowl; mix well. Set aside.
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.
Bake 8 minutes; remove from oven. Turn each wedge over; continue baking 2-5 minutes or until wedges are golden brown and crisp.
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.
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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