Artichoke Dip

Recipe By: N. Jay Sorensen, RD

Serving Size: 8

Categories: Appetizer

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8    ounces cream cheese

14    ounces artichoke hearts — drained and chopped

½    cup mayonnaise

½    cup Parmesan cheese — grated

2    tablespoons basil — chopped

2    tablespoons red onion — finely chopped

1    clove garlic — minced

½    cup tomato — chopped

Mix cream cheese and all remaining ingredients except tomato with electric mixer on medium speed until well blended. Spoon into 9-inch oven safe ceramic dish. Bake at 350°F for 25 minutes. Meanwhile, to make pita bread wedges, cut 3 split pita breads each into 8 triangles. Place on cookie sheet. Bake at 350°F for 10 to 12 minutes or until crisp. Sprinkle with tomato. Serve with assorted cut-up vegetables or baked pita bread wedges.