Pita Bread Chips with Artichoke Dip

By Debbie54

Ingredients

• Artichoke dip:
• 6 pita breads with pockets
• 1 cup (2 sticks) unsalted butter, melted
• 2 Tbls minced parsley
• 1 1/2 Tbls dried basil
• 1 tsp dried dill
• 1/4 tsp crushed red pepper flakes
• salt peper to taste
• 1 (8oz) pkg cream cheese, softened
• 1/2 cup cplain yogurt
• 1 (9oz) pkg frozen artichoke hearts, thawed
• 4 green onions minced
• dash red pepper sauce
• salt
• pepper

Details

Servings 6

Preparation

Step 1

Heat oven to 300.
Pita Crisps:
Split open pita into two halves. Mix melted butter, parsley, basil, dill, red pepper flakes, salt and pepper in shallow dish. Dip each pita into butter mixture, letting excess drip back into dish. Put on baking sheet. Repeat to dip all pita bread. Bake until very crisp and golden, 20-25 minutes. Cool on wire rack. Break into irregular shapes.
Dip:
Put cream cheese and yogurt into blender or food processor. Process until smooth. Add Artichokes and green onions. Process with on-off turns until artichokes are coarsely chopped. Add red pepper sauce, salt and pepper. Serve at room temperature with pita crisps.