Cream cheese & garlic dip with pita toasts
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Low-calorie cream cheese |
| 2 | tablespoons | Low calorie mayonnaise |
| Juice of 1/2 lemon | ||
| 3 | larges | Garlic cloves -- pressed |
| ¼ | small | Onion -- finely minced |
| 1 | teaspoon | Dried dill |
| 1 | teaspoon | Herbal salt substitute |
| Tabasco sauce -- to taste | ||
| 1 | Red bell pepper | |
| 3 | larges | Rounds |
| 1 | teaspoon | Garlic powder |
| Pita Toasts ----- | ||
| Whole-wheat pita bread | ||
Directions
-
In a small bowl, mix together cream cheese, mayonnaise, lemon juice, garlic, onion, dill, and salt substitute. Add Tabasco to taste. Cut top off bell pepper and remove seeds. Spoon dip into hollowed-out bell pepper, cover with plastic wrap, and chill while you make the pita toasts.
Pita Toasts: Cut each round of pita bread into 4 equal wedges. Toast until crisp, then open each wedge and dust inside lightly with garlic powder. Then arrange on a platter with dip.
Makes 12 wedges.
Recipe By : the California Culinary Academy