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Pita Triangles With Sun-Dried Tomato/Basil Dip

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“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.”
READY IN:
25mins
SERVES:
6-8
YIELD:
60 pitas
UNITS:
US

Ingredients Nutrition

Directions

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

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