Creamy Artichoke Dip with Pita Chips
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1 teaspoon worcestershire sauce
- olive oil
- 1 tablespoon dijon mustard
- 1/4 cup mayonnaise
- 1/3 cup sour cream
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon hot pepper sauce
- 2 8-ounce packages cream cheese, room temperature
- 1 garlic clove, minced
- Carbohydrate 34 g(11%)
- Cholesterol 78 mg(26%)
- Fat 39 g(60%)
- Fiber 6 g(23%)
- Protein 12 g(24%)
- Saturated Fat 15 g(74%)
- Sodium 767 mg(32%)
- Calories 505
Preparation Using electric mixer, beat first 8 ingredients in large bowl to blend. Fold in artichokes, mozzarella cheese, green onions and jalapeño. Transfer to 11x7x2-inch glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 400°F. Place pita triangles in single layer on baking sheet. Brush with oil. Sprinkle with salt. Bake until crisp, about 10 minutes. Remove from oven. Maintain oven temperature. Bake dip until bubbling and brown on top, about 20 minutes. Serve hot dip with pita chips.
Preparation Using electric mixer, beat first 8 ingredients in large bowl to blend. Fold in artichokes, mozzarella cheese, green onions and jalapeño. Transfer to 11x7x2-inch glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.) Preheat oven to 400°F. Place pita triangles in single layer on baking sheet. Brush with oil. Sprinkle with salt. Bake until crisp, about 10 minutes. Remove from oven. Maintain oven temperature. Bake dip until bubbling and brown on top, about 20 minutes. Serve hot dip with pita chips.
