| 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”