PITA TRIANGLES WITH SUN-DRIED TOMATO/BASIL DIP

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Pita Triangles With Sun-Dried Tomato/Basil Dip image

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

1 (8 ounce) package cream cheese
2 tablespoons mayonnaise
1/4 cup sun-dried tomato packed in oil, drained, finely chopped
1 tablespoon fresh lemon juice
2 garlic cloves, smashed
6 medium pita bread
1/2 cup butter, melted
1 teaspoon lemon pepper
2 teaspoons fresh basil, finely chopped or 1 teaspoon dry basil
pepper

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
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YUM!

Saghar bhai
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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
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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

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