Diane's Artichoke Salsa with Pita Dippers

Diane's Artichoke Salsa With Pita Dippers

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Penny Burdge

By
@PennyInKC

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.

Rating:

★★★★★ 1 vote

Prep:
20 Min
Cook:
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
    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

Step-by-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.
  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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