Hot Artichoke and Banana Pepper Dip

By Sophialuc

Ingredients

• Pita Crisps
• 3-9 oz packages frozen artichoke hearts, cooked, drained, and coarsely chopped
• 2 cups finely shredder Parmigiano-Reggiano cheese or Parmesan cheese (8 ounces)
• 1 1/2 cups light mayonnaise
• 1 large red, yellow, or green sweet pepper, finely chopped
• 1 medium fresh banana chile pepper, sliced crosswise and seeded, or 1/2 cup bottles banana peppers, drained
• 6 cloves garlic, minced
• 2 tsps ground cumin

Details

Servings 6

Preparation

Step 1

Prepare pita crisps. Increase oven temperature to 400 degrees. In a large bowl, combine artichokes, cheese, mayonnaise, sweet pepper, banana pepper, garlic and cumin. Transfer mixture to a 1 1/2 quart baking dish.

Bake for 25-30 minutes or until mixture is heated through and top is golden brown. Serve dip with pita crisps. Makes 5 1/2 cups.

Pita crisps: Preheat oven to 350 degrees. Split pita bread rounds in half horizontally, separating each into two rounds. Cut rounds into 1 inch-wide strips. In a bowl, stir together 3 Tbs. olive oil, 1/2 tsp chili powder, and 1/4 tsp garlic salt. Brush mixture lightly over rough surfaces of pita strips. Arrange strips, brushed sides up, in a single layer on baking sheets. Bake for 10-12 minutes or until crisp. Cool.