Creamy & Spicy Artichoke Dip With Pita Chips

From: GotsaLuvMe

On Jul 9, 2006

I have made this three times in a month, now. I use all low / no fat cream cheese and mozzerella cheese, and I just use one large can of artichoke hearts (not marinated in oil — or 1 can + one jar of the marinated ones if making for company. I used low fat cream cheese and sour cream. The one way I disguise the low fat nature of this is to add a package of dry veggie soup mix (or your fave), and usually I add spinach that I've briefly steamed. It's one point on Weight Wacher's if made this way. LOVE to keep on hand to spread on a pita or roll into a slice of ham with a fist full of spinach leaves. YUM!

From: wannaB

On Jun 20, 2005

Very good! I had this recipe for a while and decided to do it for a family gathering. It was tangy and delicious. I followed the recipe exactly and made the pita triangles to accompany it. All here loved it. I was sorry that I'd halved it instead of the full recipe. Thanks!

From: P4

On Sep 18, 2003

Made this recipe the night before serving, stored in fridge until baking. The only change I made was to substitute a whole, seeded chipotle chili for the fresh jalapeno. Everything else teh same. It was fantastic! Truly. I served this tonight to a group of ECPTA women, who have artichoke dip at EVERY meeting and gathering, and they RAVED over it! I have 4 requests for the recipe; it was that well received. Love, love, love it, MadzMom! Thank you very much!

From: annunziata

On Aug 29, 2003

The dip was excellent! Big hit with family & friends gathering's. It was easy to make; also tastes great served at room temperature. On occasions, I have added spinach to the recipe and if pita bread was not available "hearty" tortilla, corn, etc chips worked well.