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