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Artichoke Monterey Dip with Taco Pita Chips

  • Serves: n/a
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a

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Artichoke Monterey Dip Ingredients:


  1. For Pita Chips: Heat oven to 375° F.
  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.
  6. Spread mixture into ungreased 9-inch pie pan. Sprinkle with tomato, green onions and remaining 1/2 cup cheese.
  7. Bake for 15 minutes or until heated through. Serve with pita chips.
  8. Servings: 12
    Submitted by: Recipe Group Member

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