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    Artichoke/Pepper Dip

    I happened upon a taste testing at my local supermarket just prior to the holidays. They were offering samples of various dips and spreads for that special holiday party. One of the dips was an artichoke jalapeno being served on sea salt pita chips. I enjoyed the taste and purchased both the dip and the pita chips, it was a delight. Being one that holds no interest in all the chemicals now found in prepared items I set to recreate the dip. I hope you will enjoy my version.

    Artichoke Pepper Dip

    You will need:
    One 14 ounce can artichoke hearts
    One cup sour cream
    One cup mayonnaise (I use Hellman’s)
    One Jalapeno Pepper
    One Serrano Pepper
    Sea Salt
    Cracked pepper
    Pita Bread
    Vegetable oil

    Drain liquid fro canned artichoke hearts, place half of the product in a food processor. Split both peppers open and clean out seeds and ribs rough chop and place in food processor along with artichoke and puree . Chop remaining artichoke into 1/4 inch dice, combined with pureed mixture. Place mayonnaise and sour cream in a bowl, add cracked pepper to taste and the puree mixture stir together until artichoke dice is well coated.

    Sea Salt Pita Chips

    Since pita by itself would be too thick to use as is you must split each in half thickness wise. I haven’t found an easy way to do this step so be patient. I used a serrated knife holding the pita bread on a flat surface start to cut through it while rotating the bread. Don’t worry too much some of the final pieces will be thicker in places than others. Brush both sides of the pita with oil and cut into 8 wedges. Place on a cookie sheet and sprinkle sea salt over each wedge on both sides. Bake in a 350° oven for 20 minutes then turn each over and finish baking until they are a golden brown. Let chips cool before serving.

    NB: If you do not have the time or the inclination to make your own pita chips there are several commercial brands that I have used with this wonderful dip.

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