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.Servings: 12