Diane's Artichoke Salsa with Pita Dippers

Diane's Artichoke Salsa With Pita Dippers

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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.


★★★★★ 1 vote

20 Min
10 Min


  • 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
    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
  • dash
    pepper and salt to taste

How to Make Diane's Artichoke Salsa with Pita Dippers


  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.
  2. Combine the remaining ingredients in a bowl, cover and refrigerate for at least 6 hours before serving with the pita dippers.
  3. Yields about 2 cups of salsa and 32 pita dippers.

Printable Recipe Card

About Diane's Artichoke Salsa with Pita Dippers

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

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