Artichoke dip with Pita chips

Artichoke Dip
1 (8oz) cream cheese; softened
1 cup parmesan cheese
½ cup mayonnaise
½ cup sour cream
4oz or 1 cup marinated artichoke hearts; drained and chopped
2 garlic cloves; pressed
1 teaspoon dill seasoning

Mix all ingredients well. Place in a small dish. Bake at 350 degrees for 20 minutes or until the top is brown and bubbly. Serve with bread.

Seasoned Pita Chips:
1 cup butter; softened
2 Tablespoons parsley (fresh); minced
1 Tablespoon green onions (green part especially); minced
3 garlic cloves; pressed
1 Tablespoon fresh lemon juice

Combine all ingredients in a small bowl. Blend thoroughly. Cover and let rest on countertop for at least one hour for the flavors to meld.

Take 6 pita rounds and cut into triangles. Preheat oven to 450 degrees. Spread each pita triangle with butter blend. Arrange triangles on baking sheets lined with foil. Bake until lightly browned (about 5 minutes). It doesn’t take long to cook, so don’t turn your back on the oven!