Name: Creamy Artichoke Dip with Pita Chips
Yield: 8 Servings
Ingredients: 2 8-ounce packages cream cheese, room temperature; 1/3 cup sour cream; 1/4 cup mayonnaise; 1 tablespoon fresh lemon juice; 1 tablespoon Dijon mustard; 1 garlic clove, minced; 1 teaspoon Worcestershire sauce; 1/2 teaspoon hot pepper sauce; 3 6-ounce jars marinated artichoke hearts, drained, coarsely chopped; 1 cup grated mozzarella cheese (about 2 1/2 ounces); 3 green onions, finely chopped; 2 teaspoons minced seeded jalapeño chili; 6 6-inch pita rounds, each cut into 6 triangles; Olive oil

Skip to main content

Recipe notes

Back to top