Artichoke Tapenade with Pita Chips

Artichoke Tapenade with Pita Chips

A great make-ahead snack! Pita chips served with artichoke and eggplant spread – perfect for French cuisine!

Prep Time



Total Time






Pita Chips
pita (pocket) breads (6 inch)
tablespoons olive or vegetable oil
teaspoon ground cumin
medium eggplant (1 1/2 lb)
cup chopped fresh parsley
tablespoons lemon juice
teaspoon salt
cloves garlic, peeled
can (14 oz) artichoke hearts, drained
  1. Heat oven to 375°F. Cut each pita bread around edge to make 2 rounds; cut each round into 8 wedges. Place on ungreased cookie sheet. Mix oil and cumin; brush mixture on pita wedges. Bake 7 to 8 minutes or until light brown.
  2. Spray cookie sheet with cooking spray. Peel eggplant. Cut eggplant into fourths; cut each fourth in half crosswise. Place eggplant pieces on cookie sheet. Bake 15 to 20 minutes or until tender.
  3. In food processor or blender, place eggplant and remaining tapenade ingredients. Cover; process or blend about 1 minute or until well blended. Serve with pita chips.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Prepare the tapenade up to 8 hours ahead; cover and refrigerate. The pita chips can be made up to 48 hours ahead and stored in a food-storage plastic bag.
If you're in a hurry, pick up bagel chips or a variety of crackers at the supermarket instead of making the pita chips.
To reduce the fat in the pita chips, spray the pita wedges with olive oil-flavored cooking spray and sprinkle with cumin, instead of brushing with the oil-cumin mixture.

Nutrition Information:

1 Serving (1 Serving (2 Tablespoons Dip and 2 Chips))
  • Calories 60
    • (Calories from Fat 20),
  • Total Fat 2g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 170mg;
  • Total Carbohydrate 9g
    • (Dietary Fiber 3g,
    • Sugars 2g),
  • Protein 1g;
Percent Daily Value*:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.