A quick and tasty dip that’s guaranteed to please your guests. Would be great for a holiday party!
Ingredients
115 ounce can artichoke hearts, chopped
18-10 ounce jar olive tapenade, no specific brand needed
1Cupgrated Asiago or Parmesan cheese
1 ½Cupsgrated Monterey Jack cheese
½Cupfresh basil, chopped (plus some for garnish)
1Serrano pepper, diced (optional)
Salt and pepper
6pita breads
Olive oil
Instructions
Preheat the oven to 400 degrees. Cut pita chips into sixths and peel apart each side. Each pita should make 12 chips. Lay out chips on two baking sheets and drizzle with oil and a pinch of salt.
Cook pita chips for 10-15 minutes, stirring once until they are a light golden brown. They will continue to crisp up out of the oven as they cool.
Drain and chop artichokes and chop basil and pepper if using it.
Add veggies in a medium bowl with olive tapenade and grated cheese. Stir to combine and pour into a 8x8 baking dish or a 2 ½ quart round or oval dish.
Bake at 400 degrees for 30 minutes until bubbling and browned around edges.
Let cool for a few minutes then serve immediately with pita chips.