diane's artichoke salsa with pita dippers

Name: Diane's Artichoke Salsa with Pita Dippers
Prep time: 20 min
Cook time: 10 min
Ingredients: 4 - 8 inch whole wheat pita breads; 1 can(s) artichoke hearts, drained and chopped; 1 jar(s) pimentos, drained and diced; 4 - green onions chopped included some of the green tops; 1 clove(s) garlic, minced; 1/4 cup(s) parmesan cheese, freshly grated; 2 tablespoon(s) fresh lemon juice; 2 tablespoon(s) olive oil; 1/2 teaspoon(s) oregano dried, or 1 teaspoon fresh; 1 tablespoon(s) fresh parsley; dash - pepper and salt to taste

(1 RATING)

27 Pinches

Penny Burdge

Lenexa, KS

Updated on Jul 13, 2012

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.

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prep time 20 Min

cook time 10 Min

method ---

yield

Ingredients

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

How To Make diane's artichoke salsa with pita dippers

Step 1

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.

Step 2

Combine the remaining ingredients in a bowl, cover and refrigerate for at least 6 hours before serving with the pita dippers.
Step 3

Yields about 2 cups of salsa and 32 pita dippers.
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