Comida Kraft
Recipe Box

Spicy Pita Chips and Dip

Prep Time
15
min.
Total Time
15
min.
Servings

4 servings

What You Need

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Make It

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  • 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.

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.

Servings

  • 4 servings

Healthy Living

  • Good source of fiber
  • Good source of vitamin A or C
  • Generally Nutritious

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 Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 160
Total fat 3g
Saturated fat 0.5g
Cholesterol 5mg
Sodium 490mg
Carbohydrate 29g
Dietary fiber 3g
Sugars 5g
Protein 4g
% Daily Value
Vitamin A 80 %DV
Vitamin C 6 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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