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Recipe Name: Athenian Artichoke Dip With Baked Pita Chips Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 20

14 Ounce(s) Artichoke hearts in water
drained and chopped
4 Ounce(s) Feta cheese, chopped
1/4 Cup(s) Red or green bell pepper
1 Clove garlic, pressed
1 Cup(s) Mayonnaise
3 Green onions with tops
thinly sliced
3/4 Teaspoon(s) Dried oregano leaves
1/4 Cup(s) Almonds, Sliced
5 Whole wheat pita bread
Preheat oven to 350øF. Using food chopper, chop artichoke hearts,
cheese and bell pepper; place in 1 quart batter bowl. Using garlic
press, press garlic into batter bowl. Add mayonnaise, green onions and
oregano; mix well. Spook into 8" mini-baker. Top with almonds if
desired. Bake 25 - 30 minutes or until golden brown and bubbly. Serve
with baked pita chips, if desired. Yield: 2 1/2 cups Baked Pita
Chips: Preheat oven to 400øF. Using pizza cutter, cut each pita bread
round horizontally in half. Cut each half into 8 triangles. Arrange
pita triangles in single layer on flat baking stone. Bake 8 - 10
minutes or until lightly browned and crisp. Typed and Busted by 5/98 Recipe by: Pampered Chef Posted to MC-Recipe
Digest by Carriej999 <> on May 9, 1998

Nutrition (calculated from recipe ingredients)
Calories: 85
Calories From Fat: 54
Total Fat: 6.2g
Cholesterol: 8.1mg
Sodium: 198.1mg
Potassium: 61.6mg
Carbohydrates: 6.1g
Fiber: <1g
Sugar: 1.2g
Protein: 2.1g

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