1 can (14 ounces)
artichoke hearts, drained, chopped
BOTTOM OVEN (PITA CHIPS)
4 (8-inch)
pita rounds, each round cut into 8 triangles
3 tablespoons
olive oil
1 teaspoon
kosher salt
1/2 teaspoon
garlic powder
1/2 teaspoon
ground black pepper
Utensils
Medium Bowl
8 x 8 Baking Dish
Step 1
To prepare dip, combine all top oven ingredients in a medium bowl. Transfer mixture to a Ninja Casserole Pan and smooth into an even layer.
Step 2
Press TOP and turn dial until BAKE is illuminated. Press TEMP/SHADE and set to 375°F, then press TIME/SLICES and set to 35 minutes. Press START/STOP to begin preheating.
Step 3
When top oven is preheated, place casserole pan on the rack. Close door to begin cooking.
Step 4
While dip is cooking, toss pitas with oil and seasoning in a large bowl until evenly coated. Transfer pitas to the Air Fry Basket in a single layer.
Step 5
Press BOTTOM and turn dial until AIR FRY is illuminated. Press TEMP and set to 375°F, then press TIME and set to 10 minutes. Press START/STOP to begin preheating.
Step 6
When bottom oven is preheated, insert Air Fry Basket in LEVEL 2 position. Close door to begin cooking.
Step 7
When cooking is complete, remove pita chips and dip and serve warm.
1 can (14 ounces)
artichoke hearts, drained, chopped
BOTTOM OVEN (PITA CHIPS)
4 (8-inch)
pita rounds, each round cut into 8 triangles
3 tablespoons
olive oil
1 teaspoon
kosher salt
1/2 teaspoon
garlic powder
1/2 teaspoon
ground black pepper
Step 2 of 7
Press TOP and turn dial until BAKE is illuminated. Press TEMP/SHADE and set to 375°F, then press TIME/SLICES and set to 35 minutes. Press START/STOP to begin preheating.
TOP OVEN (SPINACH & ARTICHOKE DIP)
227g
cream cheese, softened
184g
sour cream
58g
mayonnaise
2 teaspoons
minced garlic
1 1/2 cups
shredded mozzarella
1 cup
shredded Parmesan
283g
frozen spinach, defrosted, strained
397g
artichoke hearts, drained, chopped
BOTTOM OVEN (PITA CHIPS)
4 (8-inch)
pita rounds, each round cut into 8 triangles
1 can (14 ounces)
artichoke hearts, drained, chopped
BOTTOM OVEN (PITA CHIPS)
4 (8-inch)
pita rounds, each round cut into 8 triangles
3 tablespoons
olive oil
1 teaspoon
kosher salt
1/2 teaspoon
garlic powder
1/2 teaspoon
ground black pepper
Step 5 of 7
Press BOTTOM and turn dial until AIR FRY is illuminated. Press TEMP and set to 375°F, then press TIME and set to 10 minutes. Press START/STOP to begin preheating.
TOP OVEN (SPINACH & ARTICHOKE DIP)
227g
cream cheese, softened
184g
sour cream
58g
mayonnaise
2 teaspoons
minced garlic
1 1/2 cups
shredded mozzarella
1 cup
shredded Parmesan
283g
frozen spinach, defrosted, strained
397g
artichoke hearts, drained, chopped
BOTTOM OVEN (PITA CHIPS)
4 (8-inch)
pita rounds, each round cut into 8 triangles
