Ingredients:

2 (6-ounce each) jars marinated artichoke hearts, drained, coarsely chopped

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup freshly grated Parmesan cheese

3 tablespoons chopped fresh tarragon OR 1 tablespoon dried tarragon

Directions:

Preheat oven to 350 degrees. Combine all ingredients in medium bowl. Transfer mixture to 3-cup ovenproof soufflé dish or small casserole. Bake dip until heated through, about 30 minutes. Serve with assorted crackers and/or vegetable crudites

Makes 2 cups.

Ingredients:

Seasoned Pita Chips:

1/2 cup butter or margarine, melted

1 tablespoon taco seasoning mix

3 (6-inch) pita breads

Artichoke Monterrey Dip:

1/4 cup mayonnaise

1 (8-ounce) package cream cheese, softened

1/4 teaspoon garlic salt

Few drops red hot sauce

2 1/2 cups shredded Monterey Jack cheese, divided use

1 (14-ounce) can artichoke hearts, drained, coarsely chopped

1 roma tomato, seeded and chopped

2 medium green onions, sliced

Directions:

For Pita Chips: Heat oven to 375 degrees. Combine melted butter and taco seasoning mix in small bowl. Brush both sides of each pita with butter mixture; Cut each pita into wedges and place them so they are not touching on a large baking sheet. Bake for 7 to 8 minutes; turn each wedge over and continue baking for 3 to 5 minutes or until pita wedges are golden brown and crisp.

For Artichoke Monterrey Dip: Combine mayonnaise, cream cheese, garlic salt and hot sauce in medium bowl, mixing well. Stir in 2 cups cheese and the drained and chopped artichoke hearts. Spread mixture into ungreased 9-inch pie pan. Sprinkle with tomato, green onions and remaining 1/2 cup cheese. Bake for 15 minutes or until heated through. Serve with pita chips.

Serves 12