Recipe: Artichoke Dip

I found this recipe at Cooking With My Kid – a great looking website with all sorts of recipes for families, kids and babies.  This one is definitely making my ‘To Do’ list.

Try it out and let me know what you think!

Healthier Artichoke Dip with Wholewheat Pita Chips

Prep Time: 5 minutes

1 (14-ounce) can artichoke hearts, rinsed, drained, and chopped
1 garlic clove, minced (optional)
1 cup plain lowfat (or non fat) Greek yogurt (or strained regular yogurt)
3/4 cup finely grated Parmesan-Asiago cheese
1 tablespoon seasoned breadcrumbs

Whole Wheat Pita Chips Ingredients:
4 pieces round wholewheat pita bread
2 tablespoons olive oil
1 teaspoon kosher salt

Preheat oven to 375°F.

Cut pita bread in to snack chip size wedges and peel wedges apart so they are thin. Arrange  wedges on a wax-paper lined (We used Silpat) baking sheet. Brush with olive oil and sprinkle with kosher salt. Bake in preheated oven for 7 to 10 until crisp.

Combine artichokes, yogurt, garlic and finely-grated cheese in medium bowl until well-mixed. Transfer to oven-proof serving dish and top with bread crumbs. Bake dip in middle of oven until bubbling, 25 to 30 minutes. Let rest for 5 to 7 minutes before serve with whole wheat pita chips.

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