| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Artichoke Monterey Dip with Taco Pita Chips

Taco Pita Chips:

1/2 cup butter or margarine, melted
1 tablespoon taco seasoning mix
3 (6-inch) pita breads

Artichoke Monterey Dip:

1/4 cup mayonnaise
1 (8-ounce) package cream cheese, softened
1/4 teaspoon garlic salt
Few drops red hot sauce
2 1/2 cups shredded Monterey Jack cheese, divided use
1 (14-ounce) can artichoke hearts, drained, coarsely chopped
1 roma tomato, seeded and chopped
2 medium green onions, sliced

1. For Pita Chips: Heat oven to 375°F (190°C).
2. Combine melted butter and taco seasoning mix in small bowl.
3. Brush both sides of each pita with butter mixture; Cut each pita into wedges and place them so they are not touching on a large baking sheet.
4. Bake for 7 to 8 minutes; turn each wedge over and continue baking for 3 to 5 minutes or until pita wedges are golden brown and crisp.
5. For Artichoke Monterey Dip: Combine mayonnaise, cream cheese, garlic salt and hot sauce in medium bowl, mixing well. Stir in 2 cups cheese and the drained and chopped artichoke hearts. Spread mixture into ungreased 9-inch pie pan. Sprinkle with tomato, green onions and remaining 1/2 cup cheese.
6. Bake for 15 minutes or until heated through. Serve with pita chips.

Makes 12 servings.