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Creamy & Spicy Artichoke Dip With Pita Chips

5.0(6)

This is the hit of any party I bring it to. Not your average artichoke dip! Your guests will love it!(*Can be made 1 day ahead and stored in fridge.)

by MadzMom·published 2003-08-13

Open original recipe

Spicy

Servings

8

8 serving(s)

Total time

35 min

prep 15 min

Calories / serving

450 kcal

Ingredients (14)

serves

2 (8 ounce) packages cream cheese, room tempcream-cheese
1/3 cup sour creamsour-cream
1/4 cup mayonnaisemayonnaise
1 tablespoon fresh lemon juicelemon-juice
1 tablespoon Dijon mustarddijon-mustard
1 clove garlic, mincedgarlic
1 teaspoon Worcestershire sauceworcestershire
1/2 teaspoon hot pepper saucepepper
3 (6 ounce) jars marinated artichoke hearts, drained & coarsley chopped
1 cup grated mozzarella cheesemozzarella
3 green onions, finely choppedscallion
2 teaspoons minced seeded jalapeno chiles
6 6 inch pita bread rounds, each cut into 6 triangles
olive oilolive-oil

Instructions (10 steps)

01Using electric mixer, beat first 8 ingredients in large bowl to blend.
02Fold in artichokes, mozzarella, green onions and jalapeno.

03Transfer to 11x7x2-inch glass baking dish.

04Preheat oven to 400 degrees F.

05Place pita triangles in single layer on baking sheet.

06Brush with oil and sprinkle with salt.

07Bake until crisp, about 10 minutes.

08Remove from oven& keep the oven on.

09Bake dip until bubbling and brown on top, about 20 minutes.

10Serve hot.

Nutrition (per serving)

Calories: 450 kcal
Protein: 14 g
Fat: 28 g
Saturated fat: 16 g
Carbs: 37 g
Fiber: 5 g
Sugar: 2 g
Sodium: 652 mg
Cholesterol: 80 mg

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