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Artichoke Dip

Recipe By: N. Jay Sorensen,  RD

Serving Size: 8

Categories: Appetizer

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  8            ounces  cream cheese

  14         ounces  artichoke hearts -- drained and chopped

  ½           cup  mayonnaise

  ½           cup  Parmesan cheese -- grated

  2            tablespoons  basil -- chopped

  2            tablespoons  red onion -- finely chopped

  1            clove  garlic -- minced

  ½           cup  tomato -- chopped

Mix cream cheese and all remaining ingredients except tomato with electric mixer on medium speed until well blended. Spoon into 9-inch oven safe ceramic dish. Bake at 350°F for 25 minutes. Meanwhile, to make pita bread wedges, cut 3 split pita breads each into 8 triangles. Place on cookie sheet. Bake at 350°F for 10 to 12 minutes or until crisp. Sprinkle with tomato. Serve with assorted cut-up vegetables or baked pita bread wedges.