Artichoke Tapenade With Pita Chips Recipes

ARTICHOKE TAPENADE WITH PITA CHIPS

Artichoke Tapenade with Pita Chips image

A great make-ahead snack! Pita chips served with artichoke and eggplant spread - perfect for French cuisine!

Provided by Betty Crocker Kitchens

Categories Snack

Time 35m

Yield 16

Number Of Ingredients 9

Ingredients

2 pita (pocket) breads (6 inch)
2 tablespoons olive or vegetable oil
1/2 teaspoon ground cumin
1 medium eggplant (1 1/2 lb)
1/4 cup chopped fresh parsley
3 tablespoons lemon juice
1/2 teaspoon salt
2 cloves garlic, peeled
1 can (14 oz) artichoke hearts, drained

Steps:

Heat oven to 375°F. Cut each pita bread around edge to make 2 rounds; cut each round into 8 wedges. Place on ungreased cookie sheet. Mix oil and cumin; brush mixture on pita wedges. Bake 7 to 8 minutes or until light brown.
Spray cookie sheet with cooking spray. Peel eggplant. Cut eggplant into fourths; cut each fourth in half crosswise. Place eggplant pieces on cookie sheet. Bake 15 to 20 minutes or until tender.
In food processor or blender, place eggplant and remaining tapenade ingredients. Cover; process or blend about 1 minute or until well blended. Serve with pita chips.

Nutrition Facts : Calories 60, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving (2 Tablespoons Dip and 2 Chips), Sodium 170 mg, Sugar 2 g, TransFat 0 g

TWO-STEP ARTICHOKE TAPENADE

Two-Step Artichoke Tapenade image

My sister-in-law brought this to our beach house this summer, where we had a tapenade taste-off. This was the winner. I had this on seafood, with chips, with veggies, on bruschetta, and even used it as a sandwich spread!

Provided by skat5762

Categories Spreads

Time 10m

Yield 1 jar

Number Of Ingredients 8

Ingredients

1 (7 ounce) jar roasted red peppers, coarsely chopped
1 (6 ounce) jar marinated artichoke hearts, coarsely chopped
1/2 cup minced fresh parsley
1/2 cup freshly grated parmesan cheese
1/3 cup olive oil
1/4 cup drained capers
4 cloves garlic, chopped
1 tablespoon fresh lemon juice

Steps:

Combine all ingredients in food processor, turning off/on until finely chopped.
Taste and adjust seasoning with salt& pepper.

CREAMY ARTICHOKE DIP WITH PITA CHIPS

Creamy Artichoke Dip with Pita Chips image

Provided by David Cassler

Categories Condiment/Spread Dairy Appetizer No-Cook Quick & Easy Cream Cheese Artichoke Fall Bon Appétit Sugar Conscious Vegetarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 14

Ingredients

2 8-ounce packages cream cheese, room temperature
1/3 cup sour cream
1/4 cup mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper 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 teaspoons minced seeded jalapeño chili
6 6-inch pita rounds, each cut into 6 triangles
Olive oil

Steps:

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.)
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.
Bake dip until bubbling and brown on top, about 20 minutes. Serve hot dip with pita chips.

OLIVE AND ARTICHOKE TAPENADE

Olive and Artichoke Tapenade image

Categories Condiment/Spread Food Processor Herb Nut Olive Vegetable Appetizer Vegetarian Walnut Artichoke Spring Summer Chill Healthy Vegan Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 13 3/4-ounce can artichoke hearts, well drained
1/4 cup walnuts, toasted
8 large brine-cured green olives, pitted
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon peel
2 tablespoons chopped fresh parsley
1 tablespoon extra-virgin olive oil

Steps:

Finely chop first 5 ingredients in processor. Add 1 tablespoon parsley and oil; puree until coarse paste forms. Season with salt and pepper. Transfer to small bowl. Sprinkle with 1 tablespoon parsley. (Can be made 1 day ahead. Cover; chill.)

SPINACH & ARTICHOKE DIP WITH PITA CHIPS

Spinach & Artichoke Dip with Pita Chips image

Here's the best spinach & artichoke dip recipe I've found. Tastes wonderful with homemade pita chips (recipe included). Guten Appetit!

Provided by Douglas J. Renze

Categories < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 package frozen spinach, chopped, thawed and drained
1 can green chili, chopped, drained
1 cup parmesan cheese, shredded
1 cup mayonnaise
1 can artichoke heart, diced fine
8 ounces monterey jack cheese, shredded

Steps:

Thaw and drain spinach.
Be certain to get all the liquid out. Add the rest of the ingredients, mix.
Bake at 350 degrees Fahrenheit for 20-30 minutes, until top is golden brow n.
- - - - - - - - - - - - - - - - - - Serving Ideas : Delicious with pita chips.
* Exported from MasterCook * Pita Chips Recipe By : Claudia Landis Serving Size : 1 Preparation Time :0:30 Categories : Appetizers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package whole wheat pita bread -- cut into wedges olive oil or vegetable cooking spray seasoning (such as Mrs.
Dash) Cut pitas into 8-12 wedges per slice. Place the pita wedges onto a cookie sheet in a single layer.
If using olive oil, brush the pita wedges with olive oil, then sprinkle with seasoning.
If using cooking spray, sprinkle the pita wedges with seasoning, then spray.
Bake at 350 degrees Fahrenheit until crisp, about 20 minutes.
Pita chips may need to be turned half-way through in order to crisp on both sides.

Nutrition Facts : Calories 396.4, Fat 26, SaturatedFat 15.9, Cholesterol 75.6, Sodium 765.1, Carbohydrate 14.7, Fiber 3.7, Sugar 6.5, Protein 29.1

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