Cool gazpacho dip

Yield: 12 Servings

Measure 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
2 Green onions -- chopped
⅓ cup Cucumber -- chopped

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

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