Artichoke Dip and Baked Pitas!!! YUM!!

We were invited out to Dinner Saturday night and I was stumped, as to what kind of appetizer I wanted to bring. One that would taste great and would leave me feeling guilt free! My friend Ruth, came to my rescue! This recipe is from the Eat Shrink and Be Merry Cookbook. I have been granted permission to reprint some of their recipes from time to time on my blog. Thanks Janet and Greta!

The Choke's On You!!!

Makes 4 cups (1/3c) per serving

NI: 126 cal, 5.9g fat,2.9g fiber

Ingredients:

1 can (19 oz/540 ml)white kidney beans, drained and rinsed.
1tbsp freshly squeezed lemon juice
1 can (14 oz/398 ml) artichoke hearts (not marinated), drained and chopped.
1c packed shredded light Swiss or Monterey Jack cheese (4 oz/ 113g)
1/2c grated Parmesan cheese
1/2c light sour cream
1/3c light mayonnaise or miracle whip
2 tsp minced garlic
1 tsp Worcestershire sauce
3 to 4 dashes hot pepper sauce
1/4 tsp freshly ground black pepper
4 slices bacon, cooked and crumbled
2 tbsp chopped green onions

Directions:

Preheat oven to 350% F

Puree white beans and lemon juice in the bowl of a food processor until smooth. Transfer mixture to a medium bowl and stir in remaining ingredients, except bacon and green onions. Mix well.

Spoon artichoke bean mixture into a medium casserole dish that has been sprayed with cooking spray. Sprinkle crumbled bacon and green onions over the top. Bake, uncovered, for about 25 minutes, until dip is hot and bubbly. Let cool slightly before serving, as mixture will be very hot. Serve with baked pita wedges (page 21), warm, unbaked pita triangles, or multigrain melba toast rounds.

BewedgedMakes 36 wedges
NI: Calories 29, 1.4g fat, .5g fiber per wedge

Ingredients:

1 1/2 tbsp dried rosemary (I would use less next time around) I found it a tad strong but still delish!!!
2/3c grated Parmesan cheese
3 6 inch whole wheat, flax or multigrain pita rounds (with pockets)
1 tbsp olive oil
1 tbsp butter, melted
1/4 tsp each garlic powder and onion powder

Directions:

Preheat oven to 350 degrees F

Crush the dried rosemary with your fingers and combine it with the Parmesan cheese in a small bowl. Set aside.

Using a sharp knife or kitchen scissors, cut each pita round into 6 equal, wedges. Peel back the layers ad cut each wedge again, so you end up with 12 wedges from each pita (36 wedges total).

Place the wedges, rough side up, on a large baking sheet. DO not overlap wedges. (you will need to Cook 2 separate batches)

In another small bowl, combine olive oil, melted butter, garlic powder, and onion powder. Using a pastry brush, lightly brush mixture onto rough side of wedges. Sprinkle with Parmesan rosemary mixture.

Bake on middle oven rack for 10-14 minutes. Important: Keep an eye on them so they don't burn! One minute they may look pale, and the next minute they could be black so don't Wonder away from the kitchen for too long. They should be lightly browned. Cool on a wire rack before serving.