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.
At a glance
New Mexico Green
2 1/2 cups
Preheat 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.