Artichoke Pita Nachos

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

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Nutritional Information

Amount per serving
  • Calories: 68
  • Calories from fat: 49%
  • Fat: 3.7g
  • Saturated fat: 1.6g
  • Protein: 2.3g
  • Carbohydrate: 6.7g
  • Fiber: 1.4g
  • Cholesterol: 7mg
  • Iron: 0.3mg
  • Sodium: 173mg
  • Calcium: 34mg


  • 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


  1. 1. Preheat oven to 400°.
  2. 2. Split pitas in half horizontally; cut each half into 4 wedges.
  3. 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. 4. Arrange wedges in a single layer on a baking sheet. Bake at 400° for 15 minutes or until cheese melts.
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