Creamy Artichoke Dip and Pita Chips

Sarah and I have tried many recipes for this dip and this is our favorite one! This is a recipe from my Mom. My Mom is really big into always having an appetizer out when she has people over for dinner. -Kristin

2 (8oz.) packages cream cheese, room temperature
1/3 c. sour cream
1/4 c. mayonnaise
1 T. lemon juice
1 T. Dijon mustard
1 minced garlic clove
1 t. Worcestershire sauce
1/2 t. red hot
3 (6oz) jars marinated artichoke hearts, drained and chopped
1 c. mozzarella cheese, shredded
3 green onions, finely chopped
2 t. minced seeded jalapeno pepper

6 (6 inch) pita rounds, each cut into triangles
Olive oil
salt (Kosher works really well for this)

• Cream together cream cheese, sour cream, mayonnaise, lemon juice, Dijon, garlic, Worcestershire and red hot.
• Then stir in artichokes, mozzarella and jalapeno.
• Bake in 8x8 dish at 400 for 20 minutes.
• For pitas, brush olive oil on pita triangles and sprinkle with salt.
• Bake on a single layer without overlapping them at 400 for 10 minutes.
• Serve dip with the pita chips.