Artichoke & Jack Dip With Pita Chips

• 1/2 cup Land O Lakes Butter, melted
• 1 tablespoon taco seasoning mix
• 3 (6-inch) pita breads
• 1/3 cup mayonnaise
• 1 (8-ounce) package cream cheese, softened
• 1/4 teaspoon garlic salt
• 4to 5 drops hot pepper sauce
• 8 ounces (2 cups) shredded Monterey Jack or Cheddar cheese
• 1 (14-ounce) can artichoke hearts, drained, coarsely chopped
• 1/2 medium tomato, chopped, drained
• 2 tablespoons sliced green onions

1. Heat oven to 375F.
2. Stir together butter and taco seasoning mix in small bowl.
3. Cut each pita into 6 wedges; separate each wedge in half (36 wedges total).
4. Brush both sides of each pita wedge with butter mixture; place pita wedges in single layer onto parchment paper-lined or ungreased 15x10x1-inch jelly-roll pan.
5. Bake 8 minutes; remove from oven.
6. Turn each wedge over; continue baking for 2 to 5 minutes or until wedges are golden brown and crisp.
7. Meanwhile, beat mayonnaise, cream cheese, garlic salt and hot pepper sauce in large bowl on medium speed, scraping bowl often, until smooth.
8. Stir in 1 1/2 cups cheese and artichoke hearts.
9. Spread artichoke mixture into ungreased 9-inch pie pan.
10. Sprinkle with tomato, onions and remaining cheese.
11. Bake for 12 to 15 minutes or until heated through.
12. Serve with pita chips.

butter, taco, pita breads, mayonnaise, cream cheese, garlic salt, pepper sauce, cheddar cheese, tomato, green onions

Taken from www.landolakes.com/recipe/2330/artichoke-jack-dip-with-pita-chips (may not work)