Title: Athenian artichoke dip with baked pita chips
 Categories: None
      Yield: 20 Servings
 
MMMMM-------------------ATHENIAN ARTICHOKE DIP------------------------
     14 oz Artichoke hearts in water;
           -drained and chopped
      4 oz Feta cheese; chopped
    1/4 c  Red or green bell pepper;
           -chopped
      1    Clove garlic; pressed
      1 c  Mayonnaise
      3    Green onions with tops;
           -thinly sliced
    3/4 ts Dried oregano leaves
    1/4 c  Almonds; sliced

MMMMM----------------------BAKED PITA CHIPS---------------------------
      5    Whole wheat pita bread
           -rounds
 
  Preheat oven to 350øF. Using food chopper, chop artichoke hearts,
  cheese and bell pepper; place in 1 quart batter bowl. Using garlic
  press, press garlic into batter bowl. Add mayonnaise, green onions
  and oregano; mix well. Spook into 8" mini-baker. Top with almonds if
  desired. Bake 25 - 30 minutes or until golden brown and bubbly. Serve
  with baked pita chips, if desired.
  
  Yield: 2 1/2 cups
  
  Baked Pita Chips: Preheat oven to 400øF. Using pizza cutter, cut each
  pita bread round horizontally in half. Cut each half into 8
  triangles. Arrange pita triangles in single layer on flat baking
  stone. Bake 8 - 10 minutes or until lightly browned and crisp.
  
  Typed and Busted by Carriej999@AOL.com 5/98
  
  Recipe