Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenDips - Cheese Mediterranian Dip With Pita Chips
Famous Authors (View All Authors)
Dips - Cheese Mediterranian Dip With Pita Chips Post by :boboli Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3141

Click below to download : Dips - Cheese Mediterranian Dip With Pita Chips (Format : PDF)

Dips - Cheese Mediterranian Dip With Pita Chips

Dip:
1/2 cup sour cream
1 (7 oz) container hummus
1/2 cup sliced Kalamata or ripe olives
4 oz feta cheese, crumbled (1 cup)
1 (6 oz) jar marinated artichoke hearts, drained and chopped reserving marinade
1/4 cup sliced green onions
1 medium carrot, shredded

Chips:
4 (6 inch) pita (pocket) breads


In medium bowl combine sour cream and hummus, mix well. Spread mixture onto a 10 inch serving plate. Sprinkle with olives, cheese, artichoke hearts, onions and carrots. Drizzle with the reserved artichoke marinade. Cover and refrigerate at least one hour or up to 12 hours.

Heat oven to 375. Split pita breads in half horizontally. Cut each round in half; cut heat half crosswise into four 1 1/2 inch wide strips. Place on ungreased cookie sheets.

Bake at 375 for 8-10 minutes or until crips. Serve pita chips warm or cool with dip.

32 servings.

Source: Pillsbury
If you like this book please share to your friends :
NEXT BOOKS

Dips - Artichoke -  T.g.i. Friday's Hot Artichoke And Spinach Dip Dips - Artichoke - T.g.i. Friday's Hot Artichoke And Spinach Dip

Dips - Artichoke -  T.g.i. Friday's Hot Artichoke And Spinach Dip
1/2 cup sour cream 1/2 cup mayonnaise 1/2 cup grated Parmesan cheese 1/2 cup cubed mozzarella cheese 1 ts minced garlic - (to 2) 1 pk frozen spinach - (10 oz) thawed, and squeezed of its juices 1 can artichoke hearts - (14 oz) chopped (can also use thawed frozen hearts) Combine all ingredients. Place in shallow casserole dish. You can either bake dip about 15 to 20 minutes at 325°, or heat in microwave a few minutes.
PREVIOUS BOOKS

Dips - Artichoke -  Houston's Artichoke Dip Dips - Artichoke - Houston's Artichoke Dip

Dips - Artichoke -  Houston's Artichoke Dip
1/2 cup grated Romano cheese 1 large clove garlic 1 10 oz. package frozen chopped spinach -- thawed and squeezed 1 (6.25 oz.) jar artichoke heart -- drained and patted dry 1 (8 oz.) container soft garlic-chive cream cheese 2 large eggs 1 cup shredded mozzarella cheese or Italian mix tortilla chips, sour cream and salsa -- for accompaniment Preheat oven to 375 F. Put Romano cheese in a food processor with metal blade. Turn motor on and drop garlic through feed tube to mince. Stop machine and add spinach, artichokes, cream cheese and eggs. Process until thoroughly blended; turn into
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT