Appetizers

Spicy Pita Chips and Dip

photo by:kraft

This dip was the stand out star at a holiday party I recently attended. Guests asked after the "chef" and begged me to tell them my secret recipe!! I used lite dressing an...read more

posted by

albanygrl3

on 12/19/2006

time

prep:

15 min

total:

15 min

servings

total:

4 servings

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What You Need

whole wheat pita breads, split

Tbsp. KRAFT Sun Dried Tomato Vinaigrette Dressing

1/4

cup BREAKSTONE'S FREE Fat Free Sour Cream

1/4

cup KRAFT FREE Peppercorn Ranch Dressing

green onions, thinly sliced

1/2

cup finely shredded carrot

Make It

PLACE pita halves, split sides up, on baking sheet sprayed with cooking spray. Spread with sun-dried tomato vinaigrette dressing.

BAKE at 400°F for 8 to 10 minutes or just until edges begin to brown. Cool.

MEANWHILE, mix sour cream, peppercorn ranch dressing and vegetables until well blended; cover. Refrigerate until ready to serve.

BREAK pitas into large pieces for dipping. Serve with sour cream mixture.

Kraft Kitchens Tips

Best of Season

Substitute any combination of finely chopped fresh seasonal vegetables for the onions and carrots in the dip.

Make Ahead

Prepare both the pita chips and dip the day ahead. Refrigerate the dip and store the chips in a sealable plastic food storage bag. Reheat the chips in the microwave before serving, if desired.

Substitute

Substitute 3 thinly sliced baby carrots for the shredded carrots.

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sares25

posted:6/26/2009

Blech. I hate to say it b/c Kraft has never led me astray on any of their dip recipes before but this one was pretty awful. You'd do best to stick with hummus for the pita chips.

meawalker

posted:1/24/2007

I made this for a party and everyone raved about the dip! The chips weren't bad. Would probably brush more dressing on them before baking next time.

albanygrl3

posted:12/19/2006

This dip was the stand out star at a holiday party I recently attended. Guests asked after the "chef" and begged me to tell them my secret recipe!! I used lite dressing and reduced fat sour cream instead of the fat free recipe called for. The chips are essential in this recipe and the sun dried tomato flavor really compliments the dip. Only takes a few minutes. Must, must try!!! You'll be making it again and again!

a cook

posted:12/29/2003

Everyone loved it!! The sun-dried tomato dressing on the pitas added a nice spice to the whole thing. Instead of free fat, I used lowfat though. Also I used garlic ranch dressing (full-fat) instead of the peppercorn. Definite hit!!!

servings

total:
4 servings

healthy living information

Good source of fiber

Good source of vitamin A or C

diet exchange

1 Starch + 1 Carbohydrate + 1/2 Fat

nutrition bonus

Serve this refreshing snack at your next gathering! The whole wheat pitas supply a good source of fiber and the carrots add a rich source of vitamin A.

nutritional info per serving

per serving

Calories

160

Total fat

3 g

Saturated fat

0.5 g

Cholesterol

5 mg

Sodium

490 mg

Carbohydrate

29 g

Dietary fiber

3 g

Sugars

5 g

Protein

4 g

Vitamin A

80 %DV

Vitamin C

6 %DV

Calcium

4 %DV

Iron

8 %DV