Pita Triangles With Sun Dried Tomatobasil Dip Recipes

PITA TRIANGLES WITH SUN-DRIED TOMATO/BASIL DIP

Pita Triangles With Sun-Dried Tomato/Basil Dip image

I have not made this but it is another of Stacey's recipes (remember the Bread Sticks) that came to me via my friend Ted - When He says its good-believe me - it's good. Both the dip and the triangles freeze well. If you wish you may add 1/4 cup chopped fresh basil to the dip.

Provided by Bergy

Categories < 30 Mins

Time 25m

Yield 60 pitas, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 (8 ounce) package cream cheese
2 tablespoons mayonnaise
1/4 cup sun-dried tomato packed in oil, drained, finely chopped
1 tablespoon fresh lemon juice
2 garlic cloves, smashed
6 medium pita bread
1/2 cup butter, melted
1 teaspoon lemon pepper
2 teaspoons fresh basil, finely chopped or 1 teaspoon dry basil
pepper

Steps:

Mix together the Cream cheese,mayo,tomato, lemon juice& garlic, mix well.
Cut each pita into 12 bite size triangles, the trangles are double thickness, and place them on a cookie sheet.
Mix together the butter, lemon pepper, fresh basil and pepper.
Brush one side of each triangle with the butter mixture.
Bake in 350F oven for apprx 10 minutes or untilcrisp& browned.
Cool the pita chips& serve with the dip.

SUN-DRIED TOMATO DIP

Sun-dried Tomato Dip image

Provided by Ina Garten

Categories appetizer

Time 10m

Yield 2 cups

Number Of Ingredients 8

Ingredients

1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes)
8 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup good mayonnaise
10 dashes, hot red pepper sauce
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
2 scallions, thinly sliced (white and green parts)

Steps:

Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature.

TOASTED PITA TRIANGLES

Toasted Pita Triangles image

Provided by Ina Garten

Time 15m

Yield 6 servings

Number Of Ingredients 3

Ingredients

1 bag pita bread
Good olive oil
Kosher salt

Steps:

Preheat the oven to 375 degrees F.
Cut each pita in half and then each half in triangles and place them in a single layer on a sheet pan. Drizzle with olive oil and sprinkle generously with salt.
Bake for 10 minutes.

PITA TRIANGLES

Pita Triangles image

There are awesome to sock away in the freezer, and actually cut easier from frozen. Quick, easy and yummy.

Provided by RSHDiva

Categories < 60 Mins

Time 45m

Yield 128 pieces

Number Of Ingredients 8

Ingredients

1 cup sour cream
1/2 cup mayonnaise
1/2 cup freshly grated parmesan cheese
2 teaspoons basil (dried)
2 teaspoons oregano
1 -2 garlic clove, minced
salt and pepper
8 mini pita pockets, split into circles

Steps:

Combine ingredients except bread. Using a sharp knife, split pita into rounds. Spread each with a tablespoon or so of mixture and place on a cookie sheet. Freeze uncovered, then transfer into plastic bag. When ready to use, preheat oven to 375°. Cut frozen circles into 6ths (small size) or 8ths (large loaves) using a sharp carving knife. Spread on cookie sheet, in one layer. Bake for 15-20 minutes until they start to brown a little.

Nutrition Facts : Calories 14, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.4, Sodium 22.8, Carbohydrate 1.3, Sugar 0.1, Protein 0.4

SUN-DRIED TOMATO DIP

Sun-Dried Tomato Dip image

This is so easy to make and so good. It can be served with fresh vegetables, any type of cracker, or, my personal favorite, pita chips.

Provided by Robin C

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes

Time 10m

Yield 16

Number Of Ingredients 9

Ingredients

¼ cup oil-packed sun-dried tomatoes, drained and chopped
8 ounces cream cheese, room temperature
½ cup sour cream
¼ cup mayonnaise
2 cloves garlic, minced
hot pepper sauce to taste
¾ teaspoon salt
¾ teaspoon freshly ground black pepper
¼ cup fresh basil

Steps:

In a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. Process until well-blended. Add basil, and continue processing until smooth. Chill at least 1 hour in the refrigerator before serving.

Nutrition Facts : Calories 94.2 calories, Carbohydrate 1.4 g, Cholesterol 20.1 mg, Fat 9.4 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 4.5 g, Sodium 180.2 mg, Sugar 0.1 g

SPINACH AND GARLIC DIP WITH PITA TRIANGLES AND VEGETABLES

Spinach and Garlic Dip with Pita Triangles and Vegetables image

Categories Condiment/Spread Food Processor Garlic Leafy Green Onion Appetizer Broil Sauté Picnic Vegetarian Lemon Chill Sour Cream Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 8

Ingredients

1 1/2 teaspoons plus 2 tablespoons olive oil
2 teaspoons finely chopped garlic
8 cups (packed) fresh spinach leaves (about 5 ounces)
1/2 cup chopped green onions
1 cup sour cream
1 teaspoon fresh lemon juice
2 6-inch-diameter pita breads
Assorted raw vegetables

Steps:

Heat 1 1/2 teaspoons oil in large nonstick skillet over medium-high heat. Add garlic; sauté 10 seconds. Add spinach; sauté until wilted and tender, about 2 minutes. Cool.
Puree spinach and green onions in processor. Transfer to medium bowl. Mix in sour cream and lemon juice. Season with salt and pepper. Cover and chill.
Preheat broiler. Slice each pita bread horizontally in half, forming 2 circles. Cut each circle into 4 triangles. Place triangles in single layer on baking sheet. Lightly brush pita triangles with 2 tablespoons oil. Sprinkle with pepper. Broil until golden, watching closely to avoid burning and moving triangles on baking sheet to brown evenly, about 2 minutes. Cool. (Dip and pita triangles can be made 1 day ahead. Keep dip chilled. Store pita in airtight container.)
Serve dip with pita triangles and assorted raw vegetables.

ARTICHOKE, SPINACH & SUN-DRIED TOMATO DIP

Artichoke, Spinach & Sun-Dried Tomato Dip image

This creamy, robust artichoke dip boasts the colorful addition of sun-dried tomatoes.It's great served with tortilla, pita or bagel chips. -Lorilyn Tenney, Boise, Idaho

Provided by Taste of Home

Categories Appetizers

Time 40m

Yield 5 cups.

Number Of Ingredients 9

Ingredients

2 packages (8 ounces each) cream cheese, softened
1/2 cup mayonnaise
2 shallots, finely chopped
3 garlic cloves, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and chopped
1 cup sun-dried tomatoes (not packed in oil), chopped
3/4 cup grated Asiago cheese
Tortilla chips

Steps:

Preheat oven to 350°. In a large bowl, combine cream cheese, mayonnaise, shallots and garlic. Stir in spinach, artichokes, tomatoes and Asiago cheese. Transfer to a greased 11x7-in. baking dish., Bake 30-35 minutes or until golden brown. Serve with tortilla chips.

Nutrition Facts : Calories 165 calories, Fat 15g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 212mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.

SPICY SHRIMP & SUN DRIED TOMATO DIP RECIPE - (4.3/5)

Spicy Shrimp & Sun Dried Tomato Dip Recipe - (4.3/5) image

Provided by KennyB07

Number Of Ingredients 7

Ingredients

3/4 cup Hellmann's ® or Best Foods ® Real Mayonnaise
1 (8-ounce) package cream cheese, softened
1/4 cup sun-dried tomatoes in oil, drained
2 tablespoons FRANK'S® REDHOT® Original Cayenne Pepper Sauce
1 cup fresh or thawed frozen cooked shrimp, chopped
1/3 cup fresh basil leaves, chopped
2 tablespoons red onion, chopped

Steps:

Combine mayonnaise mixture with remaining ingredients in medium bowl. Chill 1 hour. Serve with your favorite cut up vegetables and crackers or pita chips for dipping.

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