Diane's Artichoke Salsa With Pita Dippers Recipe

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Diane's Artichoke Salsa with Pita Dippers

Penny Burdge


My neighbor is a gem - she loves to cook and we've been sharing recipes for the past 19 years. This is one of my favorites that I first tasted playing Bunco at her house one night.

pinch tips: How to Wash Fruits & Vegetables


20 Min


10 Min


8 inch whole wheat pita breads
1 can(s)
artichoke hearts, drained and chopped
1 jar(s)
pimentos, drained and diced
green onions chopped included some of the green tops
1 clove
garlic, minced
1/4 c
parmesan cheese, freshly grated
2 Tbsp
fresh lemon juice
2 Tbsp
olive oil
1/2 tsp
oregano dried, or 1 teaspoon fresh
1 Tbsp
fresh parsley
pepper and salt to taste

Directions Step-By-Step

Quarter each pita bread, then unfold each piece and cut it in half. Place the pita pieces on a cookie sheet, sprinkle them with a bit of garlic salt and dill (optional). Bake at 350 for 8-10 minutes until crispy.
Combine the remaining ingredients in a bowl, cover and refrigerate for at least 6 hours before serving with the pita dippers.
Yields about 2 cups of salsa and 32 pita dippers.

About this Recipe

Course/Dish: Vegetable Appetizers
Dietary Needs: Vegetarian
Other Tag: Healthy