Creamy Artichoke Dip* Recipe

Ingredients

2 8-oz. pkgs. cream cheese, at room temp
1/3 cup sour cream
1/4 cup mayonnaise
1 Tbsp. fresh lemon juice
1 Tbsp. Dijon mustard
1 garlic clove, minced
1 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce
3 6-oz. jars marinated artichoke hearts, drained and coarsely chopped
1 cup grated mozzarella cheese
3 green onions, finely chopped
2 tsp. minced seeded jalapeno chiles
6 6" pita rounds, each cut into 6 triangles
olive oil

Preparation

Step 1

Using electric mixer, beat first 8 in large bowl to blend. Fold in artichokes, mozzarella, onions, and Jalapeno. Transfer to 11x7x2" baking dish. (Can be made one day ahead, cover, and refrigerate)

Preheat oven to 400°. Place pita triangles in single layer on baking sheet. Brush with oil. sprinkle with salt. bake until crisp, about 10 minutes. Remove from oven. Maintain oven temperature.

Bake dip until bubbling and brown on top, about 20 minutes. Serve hot dip with pita rounds.