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.
TOASTED PITA TRIANGLES
Provided by Ina Garten
Time 15m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F.
- Cut each pita in half and then each half in triangles and place them in a single layer on a sheet pan. Drizzle with olive oil and sprinkle generously with salt.
- Bake for 10 minutes.
SUN-DRIED TOMATO DIP
This is so easy to make and so good. It can be served with fresh vegetables, any type of cracker, or, my personal favorite, pita chips.
Provided by Robin C
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 10m
Yield 16
Number Of Ingredients 9
Steps:
- In a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. Process until well-blended. Add basil, and continue processing until smooth. Chill at least 1 hour in the refrigerator before serving.
Nutrition Facts : Calories 94.2 calories, Carbohydrate 1.4 g, Cholesterol 20.1 mg, Fat 9.4 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 4.5 g, Sodium 180.2 mg, Sugar 0.1 g
SUN-DRIED TOMATO DIP
Steps:
- Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.
BLT DIP
Steps:
- Preheat oven to 325 degrees F.
- Place sun-dried tomatoes in a small bowl and cover with warm water. Let stand until tender. Drain.
- Meanwhile, cut pita into triangles, place on a baking sheet and toast for 10 minutes.
- In medium bowl, combine mayonnaise, sour cream, bacon bits, and sun-dried tomatoes. Add a pinch of salt and pepper. Use a spoon to mix together; set aside.
- Cut out the core of the lettuce head to form a bowl for the dip.
- To serve, spoon BLT dip into hallowed out lettuce head and set in the center of a serving plate. Place toasted pita triangles around edge of plate.
GRILLED PITA TRIANGLES
Provided by Ellie Krieger
Categories appetizer
Time 9m
Yield 4 servings (serving size: 3 triangles)
Number Of Ingredients 3
Steps:
- Preheat a grill pan or skillet over a medium-high flame. Brush both sides of each pita with olive oil. Heat 1 pita at a time in the grill pan or skillet, for about 2 minutes on each side, until it is nicely marked. Cut each pita into 6 wedges. Sprinkle with salt, to taste, and serve.
Nutrition Facts : Calories 78 calorie, Fat 2 grams, Carbohydrate 12 grams, Fiber 2 grams, Protein 2 grams
SPINACH AND GARLIC DIP WITH PITA TRIANGLES AND VEGETABLES
Categories Condiment/Spread Food Processor Garlic Leafy Green Onion Appetizer Broil Sauté Picnic Vegetarian Lemon Chill Sour Cream Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat 1 1/2 teaspoons oil in large nonstick skillet over medium-high heat. Add garlic; sauté 10 seconds. Add spinach; sauté until wilted and tender, about 2 minutes. Cool.
- Puree spinach and green onions in processor. Transfer to medium bowl. Mix in sour cream and lemon juice. Season with salt and pepper. Cover and chill.
- Preheat broiler. Slice each pita bread horizontally in half, forming 2 circles. Cut each circle into 4 triangles. Place triangles in single layer on baking sheet. Lightly brush pita triangles with 2 tablespoons oil. Sprinkle with pepper. Broil until golden, watching closely to avoid burning and moving triangles on baking sheet to brown evenly, about 2 minutes. Cool. (Dip and pita triangles can be made 1 day ahead. Keep dip chilled. Store pita in airtight container.)
- Serve dip with pita triangles and assorted raw vegetables.
PITA TRIANGLES
There are awesome to sock away in the freezer, and actually cut easier from frozen. Quick, easy and yummy.
Provided by RSHDiva
Categories < 60 Mins
Time 45m
Yield 128 pieces
Number Of Ingredients 8
Steps:
- Combine ingredients except bread. Using a sharp knife, split pita into rounds. Spread each with a tablespoon or so of mixture and place on a cookie sheet. Freeze uncovered, then transfer into plastic bag. When ready to use, preheat oven to 375°. Cut frozen circles into 6ths (small size) or 8ths (large loaves) using a sharp carving knife. Spread on cookie sheet, in one layer. Bake for 15-20 minutes until they start to brown a little.
Nutrition Facts : Calories 14, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.4, Sodium 22.8, Carbohydrate 1.3, Sugar 0.1, Protein 0.4
BASIL AND SUN-DRIED TOMATO DIP
Shelf life in the refrigerator is 2 days, covered.
Provided by TerryWilson
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 1h15m
Yield 14
Number Of Ingredients 6
Steps:
- Stir the sour cream, mayonnaise, and lemon juice together in a bowl; whisk the tomatoes and basil through the sour cream mixture. Season with salt and pepper. Cover the bowl with plastic wrap and chill in refrigerator at least 1 hour.
Nutrition Facts : Calories 113.8 calories, Carbohydrate 1.5 g, Cholesterol 9.9 mg, Fat 12 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 3 g, Sodium 93.7 mg, Sugar 0.5 g
MEDITERRANEAN PITA TRIANGLES
These snacks make a beautiful and tasty warm appetizer, or could be kept whole and served as a light lunch. Pita bread toppped with a tahini yogurt sauce, bell peppers, olives, tomatoes and feta. Simple to make with a very nice presentation. This recipe was created for the Ready, Set, Cook! contest.
Provided by IHeartDogs
Categories Lunch/Snacks
Time 18m
Yield 12-16 triangles
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F.
- Place whole pitas on baking sheet.
- Mix yogurt, tahini, lemon juice, water and garlic until smooth.
- Spread half of yogurt mixture on each pita bread.
- Cut yellow pepper lengthwise into strips about 1/8 inch wide, then cut strips in half and place decoratively on pitas.
- Then top each pita with half of the tomatoes, olives and feta.
- Bake for 8 minutes, until pita begins to crisp and feta is beginning to melt.
- Remove from oven, cut pitas into 6-8 triangles and serve warm, or leave whole and serve as individual pizzas.
Nutrition Facts : Calories 49.7, Fat 1.6, SaturatedFat 0.6, Cholesterol 2.8, Sodium 102.8, Carbohydrate 7.1, Fiber 0.5, Sugar 0.6, Protein 1.8
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love