AVOCADO GOAT CHEESE DIP WITH WHOLE-WHEAT PITA CHIPS
Steps:
- Preheat oven to 350 degrees F.
- Spread pita triangles on a sheet tray. Bake in the oven until crisp and slightly toasted. Chips will need to be rotated twice while baking.
- In a bowl combine avocados, garlic, cumin and salt. Use an electric hand mixer to mix ingredients together. Add lime juice, cream cheese and goat cheese pulsing until smooth and blended well. Add a bit more salt, if necessary.
AVOCADO GOAT CHEESE DIP WITH WHOLE-WHEAT PITA CHIPS
Steps:
- Preheat oven to 350 degrees F.
- Spread pita triangles on a sheet tray. Bake in the oven until crisp and slightly toasted. Chips will need to be rotated twice while baking.
- In a bowl combine avocados, garlic, cumin and salt. Use an electric hand mixer to mix ingredients together. Add lime juice, cream cheese and goat cheese pulsing until smooth and blended well. Add a bit more salt, if necessary.
WHOLE-WHEAT PITA CHIPS WITH MASCARPONE-CHIVE DIP
Steps:
- Place an oven rack in the center of the oven and preheat the oven to 450°F.
- Cut each pita into 8 wedges. Arrange the pita wedges in a single layer on a rimmed baking sheet. Brush with the oil, then sprinkle with the oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Bake for 5 to 8 minutes, until crisp and golden. Set aside to cool.
- In a medium bowl, combine the bacon, mascarpone cheese, sour cream, and chives. Season with salt and pepper. Transfer the dip to a serving bowl.
- Arrange the pita chips and dip on a platter and serve.
WHOLE WHEAT PITA CHIPS RECIPE BY TASTY
Here's what you need: whole wheat pitas, olive oil, salt, pepper, garlic powder
Provided by Tara Botwinick
Categories Appetizers
Time 30m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat 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 the olive oil, salt, pepper, and garlic powder and brush onto both sides of the chips.
- Bake for 10-12 minutes, until golden and crispy.
- Enjoy!
Nutrition Facts : Calories 178 calories, Carbohydrate 28 grams, Fat 5 grams, Fiber 1 gram, Protein 4 grams, Sugar 0 grams
SPICY WHOLE WHEAT PITA CHIPS
Great with dips, spreads, hummus or soups. Keep extra pita chips stored in an airtight container for up to three days.
Provided by JackieOhNo
Categories Lunch/Snacks
Time 15m
Yield 48 chips
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Combine cumin, paprika, salt, and ground red pepper.
- Cut each pita half into 4 wedges. Arrange pita wedges on a baking sheet. Lightly coat pita with cooking spray. Sprinkle cumin mixture evenly over pita.
- Bake at 350 degrees for 10 minutes, or until crisp.
Nutrition Facts : Calories 21.8, Fat 0.2, Sodium 60.9, Carbohydrate 4.5, Fiber 0.6, Sugar 0.1, Protein 0.8
WHOLE WHEAT PITA CHIPS WITH GARBANZO BEAN-CUMIN DIP
Categories Condiment/Spread Food Processor Bean Appetizer Bake Picnic Super Bowl Low Fat Vegetarian Kid-Friendly Quick & Easy Back to School Backyard BBQ Chickpea Winter Healthy Party Bon Appétit Small Plates
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Cut each whole wheat pita bread round horizontally along folded edges, forming 4 rounds total. Stack pita rounds on work surface; cut stack into 8 wedges, forming 32 wedges total. Place pita wedges in single layer on baking sheet. Bake until wedges are crisp and golden, about 10 minutes. Cool completely.
- Stir cumin in small dry skillet over medium-low heat until fragrant, about 30 seconds. Remove from heat. Combine garbanzo beans, 3 tablespoons reserved garbanzo bean liquid, lemon juice, oil, garlic, and cumin in processor. Puree until smooth, adding more garbanzo bean liquid by tablespoonfuls for desired consistency. Season to taste with salt and pepper. Transfer dip to bowl. (Pita chips and dip can be prepared 4 days ahead. Store chips in resealable plastic bag at room temperature. Cover and refrigerate dip.) Serve dip with pita chips.
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