Ingredients
2
8-ounce packages cream cheese, room temperature
1
tsp Worcestershire sauce
3
6-ounce jars marinated artichoke hearts, drained, coarsely chopped
1
cup grated mozzarella cheese (about 2 1/2 ounces)
3
green onions, finely chopped
2
tsp minced seeded jalapeño chili
6
6-inch pita rounds, each cut into 6 triangles
Directions
1.
Using electric mixer, beat first 8 ingredients in large bowl to blend. Fold in artichokes, mozzarella cheese, green onions and jalapeño. Transfer to 11x7x2-inch glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.)
2.
Preheat oven to 400°F. Place pita triangles in single layer on baking sheet. Brush with oil. Sprinkle with salt. Bake until crisp, about 10 minutes. Remove from oven. Maintain oven temperature.
3.
Bake dip until bubbling and brown on top, about 20 minutes. Serve hot dip with pita chips.
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