DIP FOR PITA CHIPS RECIPE RECIPES

CREAMY DILL DIP WITH PITA CHIPS RECIPE | MYRECIPES

Creamy Dill Dip with Pita Chips Recipe | MyRecipes image

Provided by MyRecipes

Yield 10 Servings

Number Of Ingredients 13

Ingredients

Dip:
2 cups low-fat Greek yogurt
3 tablespoons chopped dill
1 tablespoon extra-virgin olive oil
1 teaspoon finely grated lemon zest
1 clove garlic, finely minced
1 teaspoon salt
½ teaspoon pepper
Pita chips:
1 12-oz. package pita bread
¼ cup extra-virgin olive oil
½ teaspoon salt
½ teaspoon pepper

Steps:

Make dip: Stir together all ingredients; chill.
Make chips: Preheat oven to 375°F. Cut each pita in half, then cut each half into three wedges. Transfer to a bowl, drizzle with oil and sprinkle with salt and pepper.
Divide pita between two baking sheets. Bake, rotating pans midway through cooking, until light brown and crisp, 10 to 12 minutes. Let cool.

Nutrition Facts : Calories 175 calories, CarbohydrateContent 21 g, FatContent 8 g, FiberContent 2 g, ProteinContent 7 g, SaturatedFatContent 1 g, SodiumContent 542 mg

ARTICHOKE & JACK DIP WITH PITA CHIPS RECIPE | LAND O’LAKES

Artichoke & Jack Dip With Pita Chips Recipe | Land O’Lakes image

Artichoke dip served with zesty, taco-flavored pita chips adds Southwestern style to this favorite appetizer recipe.

Provided by Land O'Lakes

Categories Artichoke Cheesy Dip Appetizer Vegetable

Total Time 0 minutes

Prep Time 30 minutes

Yield 12 servings

Number Of Ingredients 13

Ingredients

Pita Chips
1/2 cup Land O Lakes® Butter melted
1 tablespoon taco seasoning mix
3 (6-inch) pita breads
Dip
1/3 cup mayonnaise
1 (8-ounce) package cream cheese, softened
1/4 teaspoon garlic salt
4 to 5 drops hot pepper sauce
8 ounces (2 cups) shredded Monterey Jack or Cheddar cheese
1 (14-ounce) can artichoke hearts, drained, coarsely chopped
1/2 medium tomato, chopped, drained
2 tablespoons sliced green onions

Steps:

Heat oven to 375°F.
Combine butter and taco seasoning mix in bowl; mix well. Set aside.
Cut each pita into 6 wedges; separate each wedge in half (36 wedges total). Brush both sides of each pita wedge with butter mixture; place pita wedges in single layer onto parchment paper-lined or ungreased 15x10x1-inch baking pan.
Bake 8 minutes; remove from oven. Turn each wedge over; continue baking 2-5 minutes or until wedges are golden brown and crisp.
Beat mayonnaise, cream cheese, garlic salt and hot pepper sauce in bowl on medium speed, scraping bowl often, until smooth. Stir in 1 1/2 cups cheese and artichoke hearts.
Spread artichoke mixture into ungreased 9-inch pie pan. Sprinkle with tomato, onions and remaining cheese. Bake 12-15 minutes or until heated through. Serve with pita chips.

Nutrition Facts : Calories 320 calories, FatContent 25 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 60 milligrams, SodiumContent 470 milligrams, CarbohydrateContent 15 grams, FiberContent 2 grams, SugarContent grams, ProteinContent 9 grams

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