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CATEGORY CUISINE TAG YIELD
Dairy 20 Servings

INGREDIENTS

14 oz Artichoke hearts in water; drained and chopped
4 oz Feta cheese; chopped
1/4 c Red or green bell pepper; chopped
1 Clove garlic; pressed
1 c Mayonnaise
3 Green onions with tops; thinly sliced
3/4 ts Dried oregano leaves
1/4 c Almonds; sliced
5 Whole wheat pita bread rounds

INSTRUCTIONS

ATHENIAN ARTICHOKE DIP
BAKED PITA CHIPS
Preheat oven to 350°F. Using food chopper, chop artichoke hearts, cheese
and bell pepper; place in 1 quart batter bowl. Using garlic press, press
garlic into batter bowl. Add mayonnaise, green onions and oregano; mix
well. Spook into 8" mini-baker. Top with almonds if desired. Bake 25 - 30
minutes or until golden brown and bubbly. Serve with baked pita chips, if
desired.
Yield: 2 1/2 cups
Baked Pita Chips: Preheat oven to 400°F. Using pizza cutter, cut each pita
bread round horizontally in half. Cut each half into 8 triangles. Arrange
pita triangles in single layer on flat baking stone. Bake 8 - 10 minutes or
until lightly browned and crisp.
Typed and Busted by Carriej999@AOL.com 5/98
Recipe by: Pampered Chef
Posted to MC-Recipe Digest by Carriej999 <Carriej999@aol.com> on May 9,
1998

A Message from our Provider:

“Forbidden fruits create many jams”

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