Hot Artichoke Dip

You can take liberty in adding things like crab, shrimp, spinach etc... P.S. don't use low fat items... I've tried that before and it just doesn't turn out the same. And for the Mayo-use the real deal too.

8 oz cream cheese
1 c mayo
1 c sour cream
1 c grated Parmesan
1 14oz can (**or 1 small jar marinated) artichokes
1 clove of garlic pressed
1 tsp dill
1/8 tsp salt
Toss all ingredients together in a food processor for 1-2 minutes and well blended.
Bake at 375 degrees for 45-60 minutes, until the top is a golden brown. Serve with Pita Chips.

Pita Chips:
2-3 cloves of garlic pressed
1/8 tsp salt
2 Tbsp minced fresh parsley
1 stick salted butter
1 tsp fresh lemon juice
8 pita pockets (cut horizontally, then in 1/3's. (small triangles) Pull apart so that each pita makes a total of 12 pieces.
Mash garlic and salt until it's a paste. Cream butter, parsley, and garlic paste together. Add lemon juice and place in the refrigerator for 30 minutes ( for taste). Spread paste onto pita pockets and lie them on a single layer on a baking sheet. Place in preheated oven (400 degrees) for 5 minutes or until golden brown. Serve warm with Artichoke dip. Serves 8-10.

(From: Shanna Lehr)

Shanna made this when we went to Santa Barbara with them and the Smiths.