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!
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
Toasted Garlic Pita Chips
Preheat your oven to 375º
Cut each slice of pita bread into 8 pieces.
Cover baking sheet with aluminum foil and place pita wedges onto baking sheet.
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.
Bake until second side is crispy to the touch.
Remove from oven and let cool.
Thoroughly drain olives and artichoke hearts.
Cut artichoke hearts into bite-sized pieces and place into medium-sized bowl.
Add 1/2 cup mayonnaise into bowl, mix thoroughly.
Add 3/4 cup sliced olives into bowl, mix thoroughly.
Add 3/4 cup parmesan cheese into bowl, mix thoroughly.
Transfer mixture into microwave-safe bowl and heat until warm.
Stir and serve with the pita chips.
Serves 6-8. The dip freezes well and tastes even better the next day!