Email to Cat      

Creamy Artichoke Dip with Pita Chips

Source of Recipe


Bon Appétit



List of Ingredients



• 2 (8-ounce) packages cream cheese, room temperature
  
• 1/3 cup sour cream
  
• ¼ cup mayonnaise
  
• 1 Tbsp fresh lemon juice
  
• 1 Tbsp Dijon mustard
  
• 1 clove garlic, minced
  
• 1 tsp Worcestershire sauce
  
• ½ tsp hot pepper sauce
  
• 3 (6-ounce) jars marinated artichoke hearts, drained, coarsely chopped
  
• 1 cup grated mozzarella cheese (about 2½ ounces)
  
• 3 green onions, finely chopped
  
• 2 tsp minced seeded jalapeño chili
  
• .
  
• 6 (6-inch) pita rounds, each cut into 6 triangles
  
• Olive oil
  






Instructions



1. Using electric mixer, beat first 8 ingredients in large bowl to blend. Fold in artichokes, mozzarella cheese, green onions and jalapeño. Transfer to an 11x7x2-inch glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.)
   
   
2. Preheat oven to 400° F.
   Place pita triangles in single layer on baking sheet. Brush with oil. Sprinkle with salt. Bake until crisp, about 10 minutes. Remove from oven. Maintain oven temperature.
   
   
3. Bake dip until bubbling and brown on top, about 20 minutes. Serve hot dip with pita chips.
   
   Makes 8 servings.