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.