Recipe - Athenian Artichoke Dip With Baked Pita Chips

ATHENIAN ARTICHOKE DIP
14 ounce Artichoke hearts in water;
drained and chopped
4 ounce Feta cheese; chopped
One fourth cup Red or green bell pepper;
chopped
1 Clove garlic; pressed
1 cup Mayonnaise
3 Green onions with tops;
thinly cut or sliced up
Three fourths teaspoon Dried oregano leaves
One fourth cup Almonds; cut or sliced up

BAKED PITA CHIPS
5 Whole wheat pita bread
rounds

Preheat oven to 350øF. Using food chopper, chop artichoke hearts, cheese
and bell pepper; place in 1 quart batter bowl. Using garlic press, press
garlic into batter bowl. Add mayonnaise, green onions and oregano; mix
well. Spook into 8" minibaker. Top with almonds if desired. Bake 25 30
minutes or until golden brown and bubbly. Serve with baked pita chips, if
desired.

Yield: 2 One half cups

Baked Pita Chips: Preheat oven to 400øF. Using pizza cutter, cut each pita
bread round horizontally in half. Cut each half into 8 triangles. Arrange
pita triangles in single layer on flat baking stone. Bake 8 10 minutes or
until lightly browned and crisp.

Typed and Busted by Carriej999@AOL.com 5/98

Recipe by: Pampered Chef

Posted to MCRecipe Digest by Carriej999 Carriej999@aol.com on May 9,
1998