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Artichoke Dip with Toasted Garlic Pita Chips

This past weekend Mom and I had a cooking day. I’m fairly cooking-challenged, so I asked her to teach me a recipe that was simple and easy to follow. She suggested we make artichoke dip and toasted garlic pita chips. It makes a great party appetizer and is ready to go within 35 minutes!

A16

You’ll need:

1 package pita bread

Granulated garlic powder

33 oz. marinated artichoke hearts

3/4 cup sliced black California olives

1/2 cup mayonnaise

6 oz. shredded parmesan cheese

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Toasted Garlic Pita Chips

Preheat your oven to 375º

Cut each slice of pita bread into 8 pieces.

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Cover baking sheet with aluminum foil and place pita wedges onto baking sheet.

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Sprinkle garlic powder over pita bread.

Place pita bread in oven and bake until tops of bread become crispy to the touch.

Remove from oven, turn pita bread over, and sprinkle other side with garlic powder.

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Bake until second side is crispy to the touch.

Remove from oven and let cool.

Artichoke Dip

Thoroughly drain olives and artichoke hearts.

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Cut artichoke hearts into bite-sized pieces and place into medium-sized bowl.

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Add 1/2 cup mayonnaise into bowl, mix thoroughly.

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Add 3/4 cup sliced olives into bowl, mix thoroughly.

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Add 3/4 cup parmesan cheese into bowl, mix thoroughly.

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Transfer mixture into microwave-safe bowl and heat until warm.

Stir and serve with the pita chips.

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Serves 6-8. The dip freezes well and tastes even better the next day!

Enjoy!

~S

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2 replies »

  1. Sara – I love this blog! I have another simple recipe when you are ready for the most amazing fudge – only 4 ingredients and tastes outrageous!!! Keep on bloggin

    Like

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