Athenian Artichoke Dip with Baked Pita Chips

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5 Whole wheat pita bread
1/4 c Almonds; sliced
1/4 c bell pepper; Red or green
1 Clove garlic; pressed
3 Green onions; with tops
4 oz Feta cheese; chopped
1 c Mayonnaise
3/4 ts Dried oregano leaves
14 oz Artichoke hearts; in water

Original recipe makes 20



Preheat oven to 350F. Using food chopper, chop artichoke hearts, cheese and bell pepper; place in 1 quart batter bowl. Using garlic press, press garlic into batter bowl. Add mayonnaise, green onions and oregano; mix well. Spook into 8" mini-baker. Top with almonds if desired. Bake 25 - 30 minutes or until golden brown and bubbly. Serve with baked pita chips, if desired. Yield: 2 1/2 cups Baked Pita Chips: Preheat oven to 400F. Using pizza cutter, cut each pita bread round horizontally in half. Cut each half into 8 triangles. Arrange pita triangles in single layer on flat baking stone. Bake 8 - 10 minutes or until lightly browned and crisp. Typed and Busted by 5/98 Recipe by: Pampered Chef Posted to MC-Recipe Digest by Carriej999 on May 9, 1998

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Calories Per Serving: 124 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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