Creamy Artichoke Dip With Pita Chips Recipe - Cooking Index
Creamy Artichoke Dip With Pita Chips Recipe - Cooking Index
"I had a wonderful dinner at the Ligonier Tavern in Ligonier, Pennsylvania," writes Heather McCarthy of Pittsburgh. "The starter -- an artichoke dip -- stands out most in my memory. Any chance that chef David Cassler would share his recipe?"
Courses: Dips and Spreads, Starters and appetizers| 2 | Cream cheese - (8 oz ea) - room temperature | |
| 1/3 cup | 78ml | Sour cream |
| 1/4 cup | 59ml | Mayonnaise |
| 1 tablespoon | 15ml | Fresh lemon juice |
| 1 tablespoon | 15ml | Dijon mustard |
| 1 | Garlic clove - minced | |
| 1 teaspoon | 5ml | Worcestershire sauce |
| 1/2 teaspoon | 2.5ml | Hot pepper sauce |
| 3 | Marinated artichoke hearts - (6 oz ea) - drained, and | |
| Coarsely chopped | ||
| 1 cup | 146g / 5.1oz | Grated mozzarella cheese - (abt 2 1/2 oz) |
| 3 | Green onions - finely chopped | |
| 2 teaspoons | 10ml | Minced seeded jalapeño chili |
| 6 | Pita rounds - (6" dia) - each cut | |
| Into 6 triangles | ||
| Olive oil - as needed | ||
| Salt - to taste |
Using electric mixer, beat first 8 ingredients in large bowl to blend. Fold in artichokes, mozzarella cheese, green onions and jalapeño. Transfer to 11- by 7- by 2-inch glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 400 degrees. 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 chips.
This recipe yields 8 servings.
Source:
Bon Appetit, November 2001
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