Best 6 Artichoke Tapenade With Pita Chips Recipes
Artichoke tapenade with pita chips is a delicious and easy-to-make appetizer or snack. Made with artichoke hearts, olives, capers, and herbs, this tapenade is bursting with flavor. Served with crispy pita chips, it's the perfect party food or light meal. With just a few simple ingredients, you can create a culinary delight that will impress your friends and family. So, let's get started and enjoy a wonderful culinary journey!
Check out the recipes below so you can choose the best recipe for yourself!
TAPENADE AND ARTICHOKE PIZZETTE
Provided by Aida Mollenkamp
Categories appetizer
Time 35m
Yield 22 to 24 Pizzettes
Number Of Ingredients 5
Steps:
- Heat the oven to 425 degrees F and arrange a rack in the middle. Roll out pizza dough into a 1/4-inch -thick rectangle. Using a pastry brush, lightly oil the dough, and, using a 3-inch biscuit cutter, stamp out 22 to 24 rounds.
- Transfer rounds to a greased baking sheet. Spread each round with 1 teaspoon tapenade sauce. Top with parmesan and 1 piece artichoke on each pizzette.
- Bake until cheese is melted and underside is brown, about 12 to 15 minutes.
ARTICHOKE TAPENADE WITH PITA CHIPS
A great make-ahead snack! Pita chips served with artichoke and eggplant spread - perfect for French cuisine!
Provided by Betty Crocker Kitchens
Categories Snack
Time 35m
Yield 16
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 60, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving (2 Tablespoons Dip and 2 Chips), Sodium 170 mg, Sugar 2 g, TransFat 0 g
CREAMY ARTICHOKE DIP WITH PITA CHIPS
Provided by David Cassler
Categories Condiment/Spread Dairy Appetizer No-Cook Quick & Easy Cream Cheese Artichoke Fall Bon Appétit Sugar Conscious Vegetarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Using electric mixer, beat first 8 ingredients in large bowl to blend. Fold in artichokes, mozzarella cheese, green onions and jalapeño. Transfer to 11x7x2-inch glass baking dish. (Can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 400°F. Place pita triangles in single layer on baking sheet. Brush with oil. Sprinkle with salt. Bake until crisp, about 10 minutes. Remove from oven. Maintain oven temperature.
- Bake dip until bubbling and brown on top, about 20 minutes. Serve hot dip with pita chips.
CREAMY & SPICY ARTICHOKE DIP WITH PITA CHIPS
This is the hit of any party I bring it to. Not your average artichoke dip! Your guests will love it!(*Can be made 1 day ahead and stored in fridge.)
Provided by MadzMom
Categories Spicy
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Using electric mixer, beat first 8 ingredients in large bowl to blend.
- Fold in artichokes, mozzarella, green onions and jalapeno.
- Transfer to 11x7x2-inch glass baking dish.
- Preheat oven to 400 degrees F.
- Place pita triangles in single layer on baking sheet.
- Brush with oil and sprinkle with salt.
- Bake until crisp, about 10 minutes.
- Remove from oven& keep the oven on.
- Bake dip until bubbling and brown on top, about 20 minutes.
- Serve hot.
TWO-STEP ARTICHOKE TAPENADE
My sister-in-law brought this to our beach house this summer, where we had a tapenade taste-off. This was the winner. I had this on seafood, with chips, with veggies, on bruschetta, and even used it as a sandwich spread!
Provided by skat5762
Categories Spreads
Time 10m
Yield 1 jar
Number Of Ingredients 8
Steps:
- Combine all ingredients in food processor, turning off/on until finely chopped.
- Taste and adjust seasoning with salt& pepper.
OLIVE AND ARTICHOKE TAPENADE
Categories Condiment/Spread Food Processor Herb Nut Olive Vegetable Appetizer Vegetarian Walnut Artichoke Spring Summer Chill Healthy Vegan Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Finely chop first 5 ingredients in processor. Add 1 tablespoon parsley and oil; puree until coarse paste forms. Season with salt and pepper. Transfer to small bowl. Sprinkle with 1 tablespoon parsley. (Can be made 1 day ahead. Cover; chill.)
Tips:
- Choose fresh artichokes: Look for artichokes with tightly closed leaves and no blemishes. Avoid any that are bruised or wilted.
- Trim the artichokes properly: Cut off the stem and the top inch or so of the leaves. Then, use a sharp knife to remove the choke, which is the fuzzy center of the artichoke.
- Cook the artichokes until tender: You can boil, steam, or roast the artichokes. The cooking time will vary depending on the method you choose, but the artichokes should be tender when pierced with a fork.
- Use a food processor to make the tapenade: This is the easiest way to get a smooth and consistent texture. Pulse the artichokes, olives, capers, and anchovies until they are finely chopped. Then, add the olive oil, lemon juice, and herbs and pulse until well combined.
- Serve the tapenade immediately or store it in the refrigerator for later: The tapenade will keep in the refrigerator for up to 3 days. Serve it with pita chips, crackers, or bread.
Conclusion:
Artichoke tapenade is a delicious and versatile appetizer or snack. It's easy to make and can be tailored to your own taste. Serve it with pita chips, crackers, or bread and enjoy!
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