Heavenly Herb Dip With Pita Chips Recipes

WHITE BEAN DIP WITH PITA CHIPS

Steps:

• Preheat the oven to 400 degrees F.
• Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
• Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
• Serve the pita toasts warm or at room temperature alongside the bean puree.

GREEK LAYERED DIP WITH PITA CHIPS

Steps:

• Preheat the oven to 375 degrees F. Line 1 or 2 baking sheets with foil. Cut the pita rounds into eighths. Split each piece in two and place on the prepared baking sheet(s), with the inside of the bread facing up. Spray with the olive oil cooking spray and sprinkle with 2 teaspoons of the Greek seasoning. Bake 7 to 10 minutes, or until golden.
• Meanwhile, in a large skillet, brown the ground lamb with the garlic salt and the remaining 2 teaspoons Greek seasoning. Drain and set aside. In a shallow 1 1/2-quart dish, spread the hummus on the bottom. Top with a layer of ground lamb, then the tzatziki. Layer with the lettuce, tomatoes, onion, olives and feta. Serve the dip at room temperature with pita chips.

INDIAN EGGPLANT AND ONION DIP WITH PITA CHIPS

Steps:

• Preheat oven to 475°F. Arrange pita wedges in single layer on rimmed baking sheet; brush pita lightly with 1 tablespoon olive oil.
• Place eggplant, skin side down, on half of another rimmed baking sheet. Place onions and garlic on other half of sheet. Brush eggplant with 2 tablespoons oil; drizzle onions and garlic with 1 tablespoon oil. Toss vegetables; spread in thin layer.
• Bake pita until crisp, about 4 minutes. Roast vegetables until browned and tender, about 30 minutes. Peel garlic. Scoop out pulp from eggplant and transfer to processor. Add onions and peeled garlic; puree until almost smooth. Transfer puree to bowl; mix in mint, cilantro, and garam masala. Season with salt and pepper; serve with pita chips.

GARLIC PARMESAN AND HERB PITA CHIPS RECIPE BY TASTY

Steps:

• Preheat your oven to 350ºF (180ºC).
• Slice pita bread into eighths and spread chips out on a parchment paper-lined baking sheet.
• In a small bowl combine olive oil, Parmesan cheese, garlic, and parsley, and brush onto both sides of the chips.
• Bake for 10-12 minutes until golden and crispy.
• Allow to cool.
• Enjoy!

HERBED PITA CHIPS

Steps:

• Place pita breads on an ungreased baking sheet; brush with butter. Combine basil and thyme; sprinkle over pitas. Cut each into eight wedges. Bake at 400° for 8-10 minutes or until crisp.

EDAMAME DIP WITH PITA CHIPS

Steps:

• Preheat oven to 350°F. Scatter pita pieces on large rimmed baking sheet. Sprinkle with salt. Bake until crisp, 15 minutes; cool.
• Cook edamame in large saucepan of boiling salted water until tender, 5 minutes. Drain, reserving 3/4 cup cooking liquid.
• Place edamame, oil, and 1/4 cup reserved cooking liquid in processor. Blend until smooth, drizzling in 1/4 cup cooking liquid and lemon juice. Season dip with salt and pepper. Blend in more cooking liquid by tablespoonfuls if too thick. Add minced basil; pulse until basil is just mixed in (do not puree). Transfer dip to bowl. Garnish dip with basil sprigs; serve with pita chips.

CUCUMBER YOGURT DIP WITH GREEK PITA CHIPS

Steps:

• Yogurt Dip:.
• Cut the cucumber in half lengthwise and grate into a medium mixing bowl. Add yogurt, sour cream, lemon juice, and 1 tablespoon Greek seasoning. Stir to mix well.
• Season with salt and pepper to taste.
• Refrigerate for at least 1 hour.
• Serve with the toasted pitas chips.
• Pita Chips:
• Preheat oven to 350 degrees F.
• Spray baking sheet with olive oil cooking spray(or use olive oil on a piece of paper towel and wipe over baking sheet); set aside.
• Cut each pita bread into 8 triangles.
• Place on baking sheet, in a single layer. Lightly spray with cooking spray and sprinkle with remaining 2 teaspoons Greek seasoning.
• Bake for 10 minutes. Remove from oven; let cool. Enjoy!

GARLIC FETA DIP WITH PITA CHIPS

Steps:

• DIP.
• In a a food processor add all ingredients and blend till smooth.
• Chill for several hours for flavors to bloom.
• PITA CHIPS.
• Cut each pita into several wedges, about 6 to 8.
• Drizzle with the olive oil and sprinkle with salt.
• Toast in a 400 degress oven till crispy, approximately 10-15 minutes.
• It happens quickly, so don't walk away.
• Enjoy!

HERB-RUBBED PITAS

Steps:

• Preheat oven to 375 degrees. Stir herbs together in a small bowl. Season with salt and pepper, and whisk in oil. Rub over pitas, and cut each into triangles.
• Bake pitas on baking sheets until crisp and just golden, 10 to 14 minutes.

HEAVENLY HERB DIP WITH PITA CHIPS

Steps:

• Combine cucumber, onion and cheese in a medium bowl. Sprinkle with oil, juice and herbs; toss to mix. Garnish as desired; serve with pita chips. Pita Chips: Split pita rounds; cut each round into 8 wedges. Brush oil over both sides of wedges; sprinkle with salt and pepper. Arrange wedges in a single layer on a lightly greased baking sheet. Bake at 375 degrees for 6 minutes on each side, until crisp. Tip: Serve up a side salad in no time...combine a bag of spring mix lettuce with fresh baby spinach. Toss with mandarin oranges, almonds and red onion rings, then drizzle with a favorite dressing.