Photo: Randy Mayor; Styling: Kellie Gerber Kelley
4 servings (serving size: 4 pita chips and about 1 tablespoon dip)

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

How to Make It

Step 1

Preheat oven to 425°.

Step 2

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.

Step 3

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

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