Pita Sa La Dip Recipes

BAKED PITA CHIPS WITH CHARRED THREE ONION DIP

Steps:

• Preheat the oven to 400 degrees F.
• Combine the olive oil, 1/2 tablespoon salt, smoked paprika, garlic powder and pepper in a small bowl. Whisk together. Brush the seasoned oil on the first pita, stack another pita on top and repeat until you have 3 pitas. Repeat, making a second stack.
• Use a knife to cut the stack into 8 wedges. Repeat with the second stack. Arrange the chips in a single layer on a baking sheet. Bake for 10 minutes. Flip and bake until golden and toasted, another 2 to 3 minutes. Sprinkle the chips with the remaining 1/2 tablespoon salt as soon as you remove them from the oven. Serve with the Charred Three Onion Dip.
• Slice the onion into 4 wedges. Heat a grill pan over medium-high heat. Brush the scallions and onions with olive oil. Grill until they are softened and the outside is charred, about 5 minutes for the scallions and 10 minutes for the onions. Chop the scallions and slice the onions very thin. Put in a bowl. Add the sour cream, mascarpone, Worcestershire, lemon juice, salt, pepper, chives and hot sauce and mix together. Chill for at least 30 minutes before serving.

PITA POINTS WITH ROASTED RED PEPPER DIP

Steps:

• Preheat Broiler.
• Cut the top and bottom 1/2" of the pepper off.
• Remove the stem carefully from the top.
• Pull the seeds and veins out of the middle of the pepper.
• Cut one side of the pepper and lay it out flat, skin side down so you can remove the remaining portion of the veins.
• Lay resulting pepper strip and the top & bottom on a cookie sheet, skin side up.
• Broil peppers 3 inches from the heat for 5 minutes until they start to get splotchy (use an upside down pan under them to get them closer if needed).
• Turn pan 180* and broil another 3-5 minutes until the skin is charred (you can tell when it starts to puff that they are ready).
• Put the peppers in a glass bowl, cover with plastic wrap for 10-15 minutes.
• Remove skin & discard.
• Reduce the oven to 200°F
• Cut the pita into eighths (pizza cutter works great).
• Place on cookie sheet and bake for 20-30 minutes.
• Set aside to cool.
• In a medium skillet, heat the oil.
• Saute the onion until soft, then add the garlic, cumin, and jalapeno.
• Continue to saute for 1 minute or until the garlic is fragrant.
• Place all ingredients in a food processor (except pita) and process until smooth.
• Adjust seasoning with sea salt & black pepper.
• Serve dip with toasted pita, cover and refrigerate left-over dip.

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!

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.

CHUNKY CLAM AND BACON DIP WITH PITA TOASTS

Steps:

• In a skillet cook bacon over moderate heat, stirring, until golden and crisp and transfer with a slotted spoon to paper towels to drain.
• In a large sieve set over a bowl drain clams, reserving clam juice, and in another bowl whisk together cream cheese and sour cream. Whisk 2 tablespoons reserved clam juice into cream cheese mixture with clams, bacon, and remaining ingredients. Dip may be made 1 day ahead and chilled, covered. Bring dip to room temperature before serving.
• Serve dip with toasts or chips.