Feta Artichoke Dip With Almonds And Toasted Pitas

• 8 oz. Feta cheese
• 1/2 green pepper diced
• 1/2 red pepper diced
• 1/2 red onion finely diced
• 1 1/2 cup mayonnaise
• 2 cans artichoke hearts 14ou. roughly diced
• 2 cups almonds toasted
• 1/2 t. dry oregano or 1 t. fresh minced
• 8 pitas
• 4T. extra virgin olive oil
• Salt to taste

1. FOR DIP:
2. Preheat the oven to 350 degrees. Spread the almonds onto a cookie sheet. Toast for 10 minutes. Set aside.
3. Combine all other ingredients into a mixing bowl. Add 1/2 of the almonds to the mixture. Pour mixture into a baking dish and top with the rest of the almonds. Cover with foil. Bake for 20 minutes at 350 degrees. After 20 minutes, remove foil and continue to bake 10 more minutes.
4. FOR PITAS:
5. Slice pitas into triangular wedges. Toss them in a large mixing bowl with olive oil and salt to taste. Toast them in the oven for 10 minutes at 350 degrees.

feta cheese, green pepper, red pepper, red onion, mayonnaise, almonds, oregano, pitas, extra virgin olive oil, salt

Taken from www.epicurious.com/recipes/member/views/feta-artichoke-dip-with-almonds-and-toasted-pitas-1216131 (may not work)