Recipe: Cream Cheese and Garlic Dip with Pita Toasts (make ahead)

CREAM CHEESE AND GARLIC DIP WITH PITA TOASTS

"This rich, creamy dip goes as well with a platter of crudites as with these crunchy pita toasts. It can be made up to six weeks ahead of time and frozen, or will keep refrigerated for up to 5 days. Serve the dip in a hollowed-out red or green bell pepper for an elegant presentation."

1 (8 ounce) package low-fat cream cheese
2 tablespoons low fat mayonnaise
Juice of 1/2 lemon
3 large garlic cloves, pressed
1/4 small onion, finely minced
1 teaspoon dried dill
1 teaspoon herbal salt substitute
Tabasco sauce, to taste
1 red bell pepper
Pita Toasts (recipe follows)

In a small bowl, mix together cream cheese, mayonnaise, lemon juice, garlic, onion, dill, and salt substitute. Add Tabasco to taste.

Cut top off bell pepper and remove seeds. Spoon dip into hollowed-out bell pepper, cover with plastic wrap, and chill while you make the pita toasts.

PITA TOASTS
Makes 12 wedges

3 lge. rounds whole-wheat pita bread
1 teaspoon garlic powder

Cut each round of pita bread into 4 equal wedges. Toast until crisp, then open each wedge and dust inside lightly with garlic powder. Then arrange on a platter with dip.

Makes 12 servings
Source: the California Culinary Academy
From: Bill,DC - 10-05-97