Artichoke Monterrey Dip with Seasoned Pita Chips

 

Artichoke Monterrey Dip with Seasoned Pita Chips

Ingredients:

Seasoned Pita Chips:

1/2 cup butter or margarine, melted

1 tablespoon taco seasoning mix

3 (6-inch) pita breads

Artichoke Monterrey Dip:

1/4 cup mayonnaise

1 (8-ounce) package cream cheese, softened

1/4 teaspoon garlic salt

Few drops red hot sauce

2 1/2 cups shredded Monterey Jack cheese, divided use

1 (14-ounce) can artichoke hearts, drained, coarsely chopped

1 roma tomato, seeded and chopped

2 medium green onions, sliced

Directions:


For Pita Chips: Heat oven to 375 degrees. Combine melted butter and taco seasoning mix in small bowl. Brush both sides of each pita with butter mixture; Cut each pita into wedges and place them so they are not touching on a large baking sheet. Bake for 7 to 8 minutes; turn each wedge over and continue baking for 3 to 5 minutes or until pita wedges are golden brown and crisp.

For Artichoke Monterrey Dip: Combine mayonnaise, cream cheese, garlic salt and hot sauce in medium bowl, mixing well. Stir in 2 cups cheese and the drained and chopped artichoke hearts. Spread mixture into ungreased 9-inch pie pan. Sprinkle with tomato, green onions and remaining 1/2 cup cheese.

Bake for 15 minutes or until heated through. Serve with pita chips.
Serves 12

Peanut Butter Fingers

 

Peanut Butter Fingers

Ingredients:

Bars:
1 cup butter, softened

2/3 cup creamy peanut butter

1 cup granulated sugar

1 cup firmly packed brown sugar

2 large eggs

1 tsp. vanilla

2 cups flour

2 cups oatmeal

1 tsp. baking soda

1 tsp. salt

Frosting:
1 cup mini semi-sweet chocolate chips

1/4 cup butter

1 tsp. vanilla

dash salt

3 Tb. water

3 cups powdered sugar

Directions:
Preheat oven to 350 degrees. Spray jelly-roll pan with cooking spray.

In bowl of large electric mixer cream butter, peanut butter, and sugars until light and creamy, about 2 minutes. Add eggs and vanilla and beat until incorporated, about 1 minute. Add dry ingredients and mix on low just until all ingredients are incorporated, 1 – 2 minutes.

Bake for 12 – 14 minutes, until very light golden brown (it will still look doughy, but you don’t want to overcook or they will be dry). Cool completely.In medium bowl, melt butter and chocolate chips in microwave on high for 1 minute, stirring every 20 seconds. Stir until completely melted.

Add remaining frosting ingredients, adjusting water and powdered sugar until desired consistency is reached. Spread evenly over bars and cut into squares to serve.