8oz. block of cream cheese, room temperature
4oz. shredded mozarella cheese
1 cup grated Parmesan cheese
1/2 cup mayo
1 can chopped, non-marinated artichoke hearts
1 package of pita bread
1 stick of butter, melted
Preheat oven to 350F.
In a bowl, mix the cheeses, mayo, artichoke hearts, and a couple sprinkles of garlic powder. Scoop the mixture into an oven-safe dish.
Bake for 15-20 minutes or until bubbly.
While dip is baking, carefully slice the pitas in half (so you have two circular pieces), and then cut into smaller pie-like pieces. I usually do 8 per circle.
Gently brush the pita chips with melted butter and sprinkle a little garlic powder on top. Pop ’em under the broiler or into the toaster oven to get them browned and crispy. Careful, they burn fast!
Homemade pita chips are best with this dip but I’ve also served it with carrots and crackers too!