Hot & Cheesy Artichoke Dip with Toasted Pita Triangles

Dave DeWitt Leave a Comment

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Hot & Cheesy Artichoke Dip with Toasted Pita Triangles
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Even people who don’t like artichokes will like this dish. Although it tastes like it requires a lot of preparation, it is very easy to make. It takes no time to put together and can be made in advance and refrigerated to save time before a party. Then it just needs to be brought to room temperature before baking. Serve with the pita triangles or substitute crisp tortilla or corn chips; they all taste good with this dip. To increase the heat, sprinkle minced jalapeño or serrano chiles on top.

Ingredients


Dip:

  • 3/4 cup chopped green New Mexico chiles, which have been roasted and peeled

  • 1 6-ounce jar marinated artichoke hearts, drained and chopped

  • 1 8½-oz. jar artichoke hearts, drained and chopped

  • 8 tablespoons mayonnaise

  • 2 cups grated cheddar cheese

  • Pita Triangles:

  • 8 large rounds pita bread

  • 3 tablespoons butter or margarine

  • Salt



Instructions


Preheat the oven to 375° F.

 

To make the pita triangles, cut the pita breads in half and then cut each half into triangles. Separate the triangle layers and then arrange the triangles, rough side up, on a baking pan. Brush with the butter and season lightly with salt.
Bake until crisp, 10 to 12 minutes. Allow to cool before serving.

 

Combine the chiles and artichoke hearts. Lightly oil a shallow baking dish and spread the mixture over the bottom. Spread the mayonnaise over the mixture and top with the grated cheese.

 Reduce the oven to 350° F.

 Bake the dip in the oven for 15 minutes or until the cheese melts and the dip is hot.

 

Serve the dip with the pita triangles.

 

 

 
Servings
2 1/2 cups
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