Serve this quick recipe as an appetizer or side dish. Refrigerate leftover dip up to 3 days; chips keep about 1 day.

Recipe by Cooking Light November 2009

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Credit: Randy Mayor; Styling: Kellie Gerber Kelley

Recipe Summary

Yield:
4 servings (serving size: 4 pita chips and about 1 tablespoon dip)
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 425°.

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  • Cut each pita into 8 wedges. Arrange pita wedges in a single layer on a baking sheet. Coat pita wedges with cooking spray. Bake at 425° for 7 minutes or until crisp.

  • Combine cheese spread and milk, stirring until well blended. Serve dip with pita chips.

Nutrition Facts

122 calories; fat 3.4g; saturated fat 2.1g; mono fat 0.7g; poly fat 0.2g; protein 5.5g; carbohydrates 17g; fiber 0.7g; cholesterol 7mg; iron 1.1mg; sodium 215mg; calcium 50mg.
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