Artichoke Monterey Dip with Taco Pita Chips

  • 1/2 cup butter or margarine, melted
  • 1 Tbsp taco seasoning mix
  • 3 (6-inch) pita breads
Artichoke Monterey Dip Ingredients:
  • 1/4 cup mayonnaise
  • 1 (8 oz.) package cream cheese, softened
  • 1/4 tsp garlic salt
  • Few drops red hot sauce
  • 2 1/2 cups shredded Monterey Jack cheese, divided use
  • 1 (14 oz.) can artichoke hearts, drained, coarsely chopped
  • 1 roma tomato, seeded and chopped
  • 2 medium green onions, sliced image placeholder

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
Submitted by: Recipe Group Member