Cool gazpacho dip
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pita bread | |
| 1 | Clove garlic -- pressed | |
| 2 | tablespoons | Cilantro -- snipped |
| 8 | ounces | Cream cheese -- softened |
| ½ | cup | Cheddar cheese -- shredded |
| ¼ | cup | Sour cream |
| 1 | small | Tomato -- seeded and |
| Chopped | ||
| 2 | Green onions -- chopped | |
| ⅓ | cup | Cucumber -- chopped |
Directions
Preheat oven to 400. Cut Pita bread in half using Kitchen Cutters. Slice bread open and cut in triangles. Cover 15-inch Baking Stone with bread chips. Bake 8-10 minutes or until crisp. Chill Mini-Baker. Press garlic with Garlic Press. Snip cilantr o using Kitchen Cutters. Combine garlic, cilantro, cream cheese, cheddar cheese and sour cream in Classic 2-Qt.
Batter Bowl. Spread in bottom of chilled Mini-Baker. Slice tomato and onions with 5-inch Self-Sharpening Utility Knife. Chop cucumber wit h Food Chopper. Sprinkle tomato, onion and cucumber over cheese mixture. Serve with Pita chips.
Posted to EAT-L Digest - 29 May 96 Date: Thu, 30 May 1996 16:12:33 -0400 From: "Carol T." <taillon@...> Recipe By : The Pampered Chef