PITA TRIANGLES WITH SUN-DRIED TOMATO/BASIL DIP
I have not made this but it is another of Stacey's recipes (remember the Bread Sticks) that came to me via my friend Ted - When He says its good-believe me - it's good. Both the dip and the triangles freeze well. If you wish you may add 1/4 cup chopped fresh basil to the dip.
Provided by Bergy
Categories < 30 Mins
Time 25m
Yield 60 pitas, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the Cream cheese,mayo,tomato, lemon juice& garlic, mix well.
- Cut each pita into 12 bite size triangles, the trangles are double thickness, and place them on a cookie sheet.
- Mix together the butter, lemon pepper, fresh basil and pepper.
- Brush one side of each triangle with the butter mixture.
- Bake in 350F oven for apprx 10 minutes or untilcrisp& browned.
- Cool the pita chips& serve with the dip.
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Remas Ali
[email protected]YUM!
Saghar bhai
[email protected]These pita triangles are the perfect appetizer. They're light, fluffy, and the dip is flavorful. I love that I can make them ahead of time and just pop them in the oven when I'm ready to serve.
Isaac Lebogang Moepi
[email protected]I made these pita triangles for a party and they were a huge hit! They're so easy to make and the sun-dried tomato-basil dip is delicious. I used a store-bought pita bread and the dip came together in just a few minutes. I'll definitely be making the