Artichoke & Jack Dip With Pita Chips Recipe

Name: Artichoke & Jack Dip With Pita Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup Land O Lakes Butter, melted; 1 tablespoon taco seasoning mix; 3 (6-inch) pita breads; 1/3 cup mayonnaise; 1 (8-ounce) package cream cheese, softened; 1/4 teaspoon garlic salt; 4to 5 drops hot pepper sauce; 8 ounces (2 cups) shredded Monterey Jack or Cheddar cheese; 1 (14-ounce) can artichoke hearts, drained, coarsely chopped; 1/2 medium tomato, chopped, drained; 2 tablespoons sliced green onions

Servings: persons

1/2 cup Land O Lakes Butter, melted
1 tablespoon taco seasoning mix
3 (6-inch) pita breads
1/3 cup mayonnaise
1 (8-ounce) package cream cheese, softened
1/4 teaspoon garlic salt
4to 5 drops hot pepper sauce
8 ounces (2 cups) shredded Monterey Jack or Cheddar cheese
1 (14-ounce) can artichoke hearts, drained, coarsely chopped
1/2 medium tomato, chopped, drained
2 tablespoons sliced green onions

1
Heat oven to 375F.
2
Stir together butter and taco seasoning mix in small bowl.
3
Cut each pita into 6 wedges; separate each wedge in half (36 wedges total).
4
Brush both sides of each pita wedge with butter mixture; place pita wedges in single layer onto parchment paper-lined or ungreased 15x10x1-inch jelly-roll pan.
5
Bake 8 minutes; remove from oven.
6
Turn each wedge over; continue baking for 2 to 5 minutes or until wedges are golden brown and crisp.
7
Meanwhile, beat mayonnaise, cream cheese, garlic salt and hot pepper sauce in large bowl on medium speed, scraping bowl often, until smooth.
8
Stir in 1 1/2 cups cheese and artichoke hearts.
9
Spread artichoke mixture into ungreased 9-inch pie pan.
10
Sprinkle with tomato, onions and remaining cheese.
11
Bake for 12 to 15 minutes or until heated through.
12
Serve with pita chips.

689

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup Land O Lakes Butter, melted, 1 tablespoon taco seasoning mix, 3 (6-inch) pita breads, 1/3 cup mayonnaise, and more.

Yes, Artichoke & Jack Dip With Pita Chips falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Artichoke & Jack Dip With Pita Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions