    Hot & Cheesy Artichoke Dip with Toasted Pita Triangles
Monday, 26 May 2008
DescriptionEven people who don’t like artichokes will like this dish. Although it tastes like it requires a lot of preparation, it is very easy to make. It takes no time to put together and can be made in advance and refrigerated to save time before a party. Then it just needs to be brought to room temperature before baking. Serve with the pita triangles or substitute crisp tortilla or corn chips; they all taste good with this dip. To increase the heat, sprinkle minced jalapeño or serrano chiles on top.IngredientsAt a glance
Cuisine
American
Ingredient
Cheese
Vegetable
Cooking Method
Bake
Difficulty
Easy
Heat Level
2
Chile
New Mexico Green
Meal/Course
Appetizer/Hors d'oeuvre
Makes
2 1/2 cups
Dip:
Methods/stepsPreheat the oven to 375° F.
To make the pita triangles, cut the pita breads in half and then cut each half into triangles. Separate the triangle layers and then arrange the triangles, rough side up, on a baking pan. Brush with the butter and season lightly with salt.
Combine the chiles and artichoke hearts. Lightly oil a shallow baking dish and spread the mixture over the bottom. Spread the mayonnaise over the mixture and top with the grated cheese. Reduce the oven to 350° F. Bake the dip in the oven for 15 minutes or until the cheese melts and the dip is hot.
Serve the dip with the pita triangles.
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