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Substitute any combination of finely chopped fresh seasonal vegetables for the onions and carrots in the dip.
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 3 thinly sliced baby carrots for the shredded carrots.
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.
* 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.
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.
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.
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!