My friend Melissa brought this delicious dip to our Labor Day cookout. She made some homemade pita chips to go with it and it was the perfect combination! This dip is so easy to make and was gone in no time. I believe she got this recipe from her Philadelphia Cookbook.
1 package (8 oz) cream cheese, softened
1 can (14 oz.) artichoke hearts, drained, chopped
1/2 cup light mayo
3 cloves garlic, minced
1/2 cup Parmesan Cheese
Preheat the oven to 350 degrees. Spray a baking dish with cooking spray. Combine cream cheese, chopped artichoke hearts, mayo, garlic and Parmesan cheese. Spread evenly into baking dish, top with additional Parmesan cheese. Bake for 20-25 minutes until golden brown.
- Pita bread
- Olive Oil
- Salt and Pepper
- Garlic Powder
Using kitchen shears, cut pita bread into quarters. Cut each quarter in half, leaving you with 8 triangles. Tear each triangle in half at the seem. Place pita triangles on a baking sheet and brush with olive oil. Sprinkle with salt, pepper and garlic powder to taste. Bake for 7-8 minutes, until crispy and golden brown.