Spicy Pita Chips and Dip

By


Calories 160
Total fat 3 g
Fiber 3g

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  • 6

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

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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