Artichoke dip served with zesty, taco-flavored pita chips adds Southwestern style to this favorite appetizer recipe.
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Pita Chips
1/2 cup Land O Lakes® Butter, melted
1 tablespoon taco seasoning mix
3 (6-inch) pita breads
Dip
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
STEP 1
Heat oven to 375°F.
STEP 2
Combine butter and taco seasoning mix in bowl; mix well. Set aside.
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.
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.
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.
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.
Read more about this recipe on Recipe Buzz® Blog.