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Artichoke Pita Nachos

Prep time 21 mins
Cook time 15 mins
Yield 16 servings (serving size: 1 pita wedge)
Chunky artichoke-cheese spread is baked on pita triangles, transforming the always-popular artichoke dip into a tasty finger food.

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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection