Chunky artichoke-cheese spread is baked on pita triangles, transforming the always-popular artichoke dip into a tasty finger food.
Oxmoor House OCTOBER 2006
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.
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