The Pioneer Woman Tasty Kitchen
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Italian Herb Dip and Homemade Pita Chips

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Level: Easy

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Description

Creamy, savory dip with hot, fresh-out-of-the-oven homemade pita chips.

Ingredients

  • FOR THE DIP:
  • ½ teaspoons Dried Oregano
  • ½ teaspoons Dried Thyme
  • ½ teaspoons Dried Basil
  • ½ teaspoons Onion Powder
  • 6 ounces, weight Container Low-Fat Greek Yogurt (I Like Chobani)
  • 4 ounces, weight Cream Cheese, Softened
  • 1 Tablespoon Grated Parmesan Cheese
  • ½ teaspoons Kosher Salt
  • ¼ teaspoons Black Pepper
  • FOR THE CHIPS:
  • 6 whole White Pita Breads
  • Olive Oil Spray
  • Kosher Salt To Taste

Preparation

To make the dip, combine all of the dip ingredients in a food processor and blend until smooth.

To make the pita chips, start by preheating the oven to 375 F. Cut each pita bread into eight triangles. Lay the triangles on baking sheets and lightly spray them with the olive oil spray and season with kosher salt to taste. Bake at 375 F for five minutes. Remove pan from oven. Carefully flip the hot chips using tongs then put pan back into the oven and bake an additional five minute, or until crisp.

Serve chips with dip. Enjoy!

Note: Whole wheat or multi-grain pita bread may be substituted for white, but it may remain chewy instead of getting crisp.

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