Athenian Artichoke Dip With Baked Pita Chips
| 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 | t | Dried oregano leaves |
| 1/4 | c | Almonds, sliced |
| 5 | Whole wheat pita bread | |
| rounds |
INSTRUCTIONS
Preheat oven to 350øF. 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 400øF. 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
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Nutrition (calculated from recipe ingredients)
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Calories: 85
Calories From Fat: 54
Total Fat: 6.2g
Cholesterol: 8.1mg
Sodium: 198.1mg
Potassium: 61.6mg
Carbohydrates: 6.1g
Fiber: <1g
Sugar: 1.2g
Protein: 2.1g