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A delicious creamy dip with chopped artichoke
hearts and Monterey Jack cheese is served with crisp, homemade
taco-flavored pita chips.
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
- For Pita Chips: Heat oven to 375°F
- Combine melted butter and taco seasoning
mix in small bowl.
- 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.
- 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.
- 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.
- Bake for 15 minutes or until heated through.
Serve with pita chips.
Makes 12 servings.
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