Hot Artichoke, Spinach and Basil Dip

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Pita Chips

1/2 teaspoon ground cumin
1/4 teaspoon paprika
Pinch of salt
2 tablespoons olive oil
5 or 6 small whole wheat pita breads

Preheat the oven to 350°F. In a small bowl, combine the cumin, paprika and salt. Stir or whisk in the oil.

Cut each pita bread in half. Separate top from bottom of each pita half. Brush oil mixture over rough side of each pita half. Cut each half into 3 or 4 wedges. Place the wedges on baking sheets lined with parchment paper or silpat for easy cleanup.

Bake the pita chips until the tops start to turn golden and crispy. Cool the chips and store in an airtight container if not using right away.

Experiment with seasonings. I like the flavors of cumin and paprika with this dip.


Hot Artichoke, Spinach and Basil Dip

1 (14-ounce) can artichoke hearts, drained and chopped
1/2 cup chopped fresh spinach
1/4 cup chopped fresh basil
1/4 cup Italian-style bread crumbs
1/2 cup light mayonnaise
1/2 cup light sour cream
2 cloves garlic, minced
1/2 cup grated Parmesan cheese
1/4 teaspoon black pepper
Pine nuts for sprinkling over the top

Preheat oven to 400°F. In food processor with metal blade, combine all ingredients. Pulse until well mixed. Place in a 3-cup ovenproof dish. An 8- or 9-inch glass pie plate works well. Sprinkle with pine nuts. Bake 15 to 20 minutes, or until heated through.

If you don't have a food processor, just chop by hand and mix all the ingredients in a large mixing bowl.


- Courtesy of Sue Doeden


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