| Creamy Artichoke Dip w/ Pita Chips |
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| 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 jalapeno chili |
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| Directions: |
| Using electric mixer, beat first 8 ingredients in large bowl to blend. Fold in artichokes, mozzarella cheese, green onions an jalapeno. Transfer to 11x7x2 inch glass baking dish. (Can be made 1 day ahead. Cover and refriferate.) |
| Preheat oven to 400F. 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 ovent temperature. |
| Bake dip until bubbling and brown on top, about 20 minutes. Serve hot dip with pita chips.
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