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ARTICHOKE SALSA WITH PITA CHIPS
Variations on this theme can be in the hundreds, depending on your taste for garlic, spices and "heat". You can also dust the pita chips with a little chili powder before toasting them.
Heat Scale = Mild
Serves approximately 6

1 jar (6-1/2 oz) marinated artichoke hearts -- drained and chopped
1/4 cup chopped pitted kalamata olives
3 tablespoons finely chopped red onion
2 tablespoons chopped fresh basil
1 clove garlic -- minced
1/4 teaspoon red pepper flakes, or to taste
3 plum tomatoes -- seeded and diced
Salt and fresh ground pepper to taste
4 pita rounds -- cut in triangles
Olive oil

In a medium bowl, combine artichokes, olives, onion , basil, garlic, red pepper flakes, tomatoes, salt and pepper; cover and refrigerate up to 2 hours. Preheat oven to 400 degrees; brush pita triangles on both sides with olive oil and bake 8-10 minutes or until lightly browned. Serve dip in a small bowl surrounded by warm pita chips.

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Copyright 2006 Carol Stevens, Shaboom's Kitchen, All Rights Reserved