Artichoke and Jack Dip
Adapted From: Web
Ingredients
1/2 cup Butter (melted)
1 Tbs Taco Seasoning
3-6 Pita Bread (6-inch)
1/3 cup Mayonnaise
8 ounce Cream Cheese (softened)
1/4 tsp Garlic Salt
4-5 dash Tabasco
8 ounce Monterey Jack Cheese (or cheddar, shredded)
14 ounce Artichoke Hearts (drained, coarsely chopped)
1/2 Tomatoes (medium size; chopped and drained)
2 Tbs Green Onions (sliced)
Directions
Preheat oven to 375°
Pita Chips:
Stire together melted butter and taco seasoning mix in a small bowl.
If you are using pita breads, use 6 pitas; cut each pita into 6 wedges.
If you are using pita pockets, user 3 pita breaks. Cut; and separate each wedge in half.
Brush butter/taco seasoning mixture onto both sides of each pita wedge.
Place pita wedges, not overlapping, on baking sheet
Bake 8 minutes at 375.
Remove from oven.
Turn each wedge over.
Continue baking 2-5 minutes; until wedges are golden brown and crisp.
Artichoke & Jack Dip
Beat Mayonnaise, creamcheese, garlic salt, and hot pepper sauce in a large mixer bowl in medium speed until smooth.
Stir in 1 1/2 cups of cheese and artichoke hearts by hand.
Spread artichoke mixture into ungreased 9-inch pie pan or casserole dish.
Sprinkle with tomato, onions, and remaining cheese.
Bake at 375 for 12-15 minutes or until heated through.
Serve dip with pita chips.
Katie Dishes - Two Thumbs Up
I made this for the super bowl this year, when the Green Bay Packers kick some major butt! Definitely a great choice for a tailgate.
This is a delicious appetizer. A great home version of a restaurant favorite.
