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Artichoke Tapenade with Pita Chips

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  • Prep Time 20 min
  • Total Time 35 min
  • Servings 16
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A great make-ahead snack! Pita chips served with artichoke and eggplant spread – perfect for French cuisine!

Ingredients

Pita Chips

2
pita (pocket) breads (6 inch)
2
tablespoons olive or vegetable oil
1/2
teaspoon ground cumin

Tapenade

1
medium eggplant (1 1/2 lb)
1/4
cup chopped fresh parsley
3
tablespoons lemon juice
1/2
teaspoon salt
2
cloves garlic, peeled
1
can (14 oz) artichoke hearts, drained

Directions

  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (2 Tablespoons Dip and 2 Chips)
Calories
60
Calories from Fat
20
% Daily Value
Total Fat
2g
3%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
170mg
7%
Potassium
130mg
4%
Total Carbohydrate
9g
3%
Dietary Fiber
3g
13%
Sugars
2g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
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 Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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