Central Texas Wine Guild

This recipe, and other fabulous recipes, can be found in the "Eat, Bitch, & Wine just appetizers" cookbook by Jackie McClure. I picked it up at Texas Hills Winery.

2 bags pita bread
2-6 oz. jars marinated artichoke hearts, drained
1/2 onion, finely chopped
3 cloves garlic, minced
3 C. Mozzarella cheese, shredded
1-8 oz. pkg. cream cheese, softened
1 C. grated Parmesan cheese
1 C. mayonnaise

Preheat oven to 350 degrees. Cut pita bread into chip-size triangles. Place on a baking sheet and bake until crispy. In a food processor, add the artichokes, onion, and garlic. Process until chopped. Place in a large bowl and stir in the cheese and mayo. Spoon into a lightly greased 2-quart baking dish. Bake uncovered for 30 minutes. Makes 12-16 servings.