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Ingredients
- 2 whole wheat pita breads, split
- 3 Tbsp. KRAFT Sun-Dried Tomato Dressing
- 1/4 cup BREAKSTONE'S FREE Fat Free Sour Cream
- 1/4 cup KRAFT FREE Peppercorn Ranch Dressing
- 2 green onions, thinly sliced
- 1/2 cup finely shredded carrot
Details
Servings 6
Preparation
Step 1
PLACE pita halves, split sides up, on baking sheet sprayed with cooking spray. Spread with sun-dried tomato vinaigrette dressing.
BAKE at 400°F for 8 to 10 minutes or just until edges begin to brown. Cool.
MEANWHILE, mix sour cream, peppercorn ranch dressing and vegetables until well blended; cover. Refrigerate until ready to serve.
BREAK pitas into large pieces for dipping. Serve with sour cream mixture.
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