Artichoke Pita Nachos

recipe
Chunky artichoke-cheese spread is baked on pita triangles, transforming the always-popular artichoke dip into a tasty finger food.

Yield:

16 servings (serving size: 1 pita wedge)

Recipe from

Oxmoor House

Recipe Time

Prep: 21 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 68
Caloriesfromfat 49 %
Fat 3.7 g
Satfat 1.6 g
Protein 2.3 g
Carbohydrate 6.7 g
Fiber 1.4 g
Cholesterol 7 mg
Iron 0.3 mg
Sodium 173 mg
Calcium 34 mg

Ingredients

2 (6-inch) whole wheat pitas
1 (9-ounce) package frozen artichoke hearts, thawed, drained, and coarsely chopped
1/2 cup sliced green onions (about 5 onions)
1/3 cup reduced-fat sour cream
1/3 cup (2.7 ounces) tub-style light cream cheese
1/3 cup light mayonnaise
2 teaspoons lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup shredded fresh Parmesan cheese

Preparation

1. Preheat oven to 400°.

2. Split pitas in half horizontally; cut each half into 4 wedges.

3. Combine artichokes and next 7 ingredients in a bowl; stir well. Spoon about 1 tablespoon artichoke mixture onto rough side of each pita wedge. Sprinkle evenly with Parmesan cheese.

4. Arrange wedges in a single layer on a baking sheet. Bake at 400° for 15 minutes or until cheese melts.

Note:

Gretchen Brown,

Oxmoor House Healthy Eating Collection

October 2006
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