Pita Triangles With Sun Dried Tomatobasil Dip Food

TOASTED PITA TRIANGLES

Steps:

• Preheat the oven to 375 degrees F.
• Cut each pita in half and then each half in triangles and place them in a single layer on a sheet pan. Drizzle with olive oil and sprinkle generously with salt.
• Bake for 10 minutes.

SUN-DRIED TOMATO DIP

Steps:

• In a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. Process until well-blended. Add basil, and continue processing until smooth. Chill at least 1 hour in the refrigerator before serving.

PITA TRIANGLES WITH SUN-DRIED TOMATO/BASIL DIP

Steps:

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

PHILLY TOMATO-BASIL DIP

Steps:

• Spread cream cheese into bottom of 9-in pie plate.
• Mix tomatos and dressing and spoon over cream cheese.
• Top with parmesan cheese and basil.
• Serve with crackers of your choice or fresh vegetables.

SUN-DRIED TOMATO BASIL BAGELS

Steps:

• Measure ingredients into bread machine in the order recommended by the manufacturer. Select Dough Cycle.
• When done, remove dough to a lightly floured surface; cover with a large bowl and let rest for 10 to 15 minutes.
• Shape the dough into a round cylinder about a foot long.
• Cut into 8 portions 1 1/2 inches (4 cm) wide. Push thumbs through the center of each piece and pull into a bagel shape, rounding all the surfaces.
• Place dough on prepared baking sheet; cover and let rise in a warm, draft-free place for 30 to 45 minutes or until doubled in volume.
• Bring a large pot of water and 1 tbsp sugar to a gentle yet full boil.
• Immerse bagels in water one at a time, turning upside down. Hold under the water for 20 seconds with a skimmer or large spoon until the dough becomes a little puffy.
• Bake on slightly greased baking sheet in preheated 400 degree oven for 15 minutes or until the bagels sound hollow when tapped on the bottom.
• Before baking, you can brush the tops with egg white for crispier outer layer.

SUN-DRIED TOMATO-TOFU DIP

Steps:

• Purée tofu in blender until smooth.
• Add remaining ingredients and mix well.
• Keeps 3 to 4 days in an airtight container in refrigerator.

LAYERED SUN-DRIED TOMATO AND BASIL PESTO DIP

Steps:

• Spread whipped cream cheese in serving dish (best if done at room temp).
• Top with pesto, then sun-dried tomatoes.
• Sprinkle with pine nuts.
• Serve with pita chips or crackers. Yum!

MEDITERRANEAN PITA TRIANGLES

Steps:

• Preheat oven to 425 degrees F.
• Place whole pitas on baking sheet.
• Mix yogurt, tahini, lemon juice, water and garlic until smooth.
• Spread half of yogurt mixture on each pita bread.
• Cut yellow pepper lengthwise into strips about 1/8 inch wide, then cut strips in half and place decoratively on pitas.
• Then top each pita with half of the tomatoes, olives and feta.
• Bake for 8 minutes, until pita begins to crisp and feta is beginning to melt.
• Remove from oven, cut pitas into 6-8 triangles and serve warm, or leave whole and serve as individual pizzas.

PITA TRIANGLES

Steps:

• Combine ingredients except bread. Using a sharp knife, split pita into rounds. Spread each with a tablespoon or so of mixture and place on a cookie sheet. Freeze uncovered, then transfer into plastic bag. When ready to use, preheat oven to 375°. Cut frozen circles into 6ths (small size) or 8ths (large loaves) using a sharp carving knife. Spread on cookie sheet, in one layer. Bake for 15-20 minutes until they start to brown a little.