Ingredients for Artichoke And Jack Dip With Pita Chips
- 2 tablespoons butter
- 1 teaspoon taco seasoning
- Pita Breads
- 1 cup mayonnaise
- 4 ounces cream cheese, softened
- 1 teaspoon garlic salt
- 1/4 teaspoon hot pepper sauce (or to taste)
- Monterey Jack Cheese
- 1 (14-ounce) can artichoke hearts, drained and chopped
- Tomatoes
- Green Onions
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How to Make Artichoke And Jack Dip With Pita Chips
- Preheat oven to 375°F (190°C).
- In a small bowl, melt 2 tablespoons of butter. Stir in 1 teaspoon of taco seasoning.
- Cut each pita into 6 wedges, then cut each wedge in half to create 12 smaller wedges.
- Brush both sides of each pita wedge with the butter mixture, ensuring even coverage.
- Arrange pita wedges in a single layer on a 15x10x1-inch jelly roll pan. Avoid overlapping.
- Bake for 8 minutes.
- Remove from oven and flip each pita wedge.
- Bake for another 2-5 minutes, or until golden brown and crispy.
- Meanwhile, in a large bowl, beat together 1 cup mayonnaise, 4 ounces cream cheese (softened), 1 teaspoon garlic salt, and a dash of your favorite hot pepper sauce (about 1/4 teaspoon) on medium speed until smooth and creamy.
- Stir in 1 1/2 cups shredded Monterey Jack cheese and 1 (14-ounce) can of artichoke hearts, drained and chopped.
- Spread the artichoke mixture evenly into a 9-inch pie plate.
- Sprinkle with 1/2 cup chopped tomatoes, 1/4 cup chopped red onion, and the remaining 1/2 cup of shredded Monterey Jack cheese.
- Bake for 12-15 minutes, or until heated through and bubbly.
- Serve immediately with the warm, crispy pita chips.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
4g
Fat
64g
Carbs
4g
