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Spicy Pita Chips and Dip

Spicy Pita Chips and Dip recipe
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
Magazine Acquisition

What You Need

2
 whole wheat pita breads, split
3
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
2
 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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