A great make-ahead snack! Pita chips served with artichoke and eggplant spread – perfect for French cuisine!
Artichoke Tapenade with Pita Chips
- Prep Time 20 min
- Total 35 min
- Servings 16
- Ingredients 9
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
Instructions
-
Step1Heat 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.
-
Step2Spray 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.
-
Step3In 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
60
Calories
2g
Total Fat
1g
Protein
9g
Total Carbohydrate
2g
Sugars
Nutrition Facts
Serving Size: 1 Serving (2 Tablespoons Dip and 2 Chips)
- Calories
- 60
- Calories from Fat
- 20
- 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
1/2Tips from the Betty Crocker Kitchens
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