Chili-Lime Dip With Toasted Pitas

  • Preparation Time: 5 minutes
  • 300°F

Share it on your social network:

Or you can just copy and share this url

Ingredients

Dip
1/2 cup Silken tofu™
2 tablespoons mayonnaise
1/2 cup roasted red peppers from a jar
1 teaspoon chili powder
1 teaspoon onion powder
1 1/2 tablespoons lime juice
3 tablespoons chopped fresh cilantro (may be replaced by fresh dill or parsley)
Pita Chips
4 large, plain, white flour Greek pita
3 tablespoons olive oil
1 clove of garlic crushed

Nutrient Analysis

PER SERVING:

3 pita chips with 2 tablespoons of dip


RENAL EXCHANGE:

1 Starch + 1/2 Vegetable


Calories
136kcal
Protein
3g
Carbohydrates
16.5g
Fiber
0.8g
Total Fat
2.2g
Saturated Fat
0.9g
Cholesterol
0mg
Sodium
122mg
Potassium
103mg
Phosphorus
42mg

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

The dip goes well with raw veggies or as a sandwich spread with meat. You can keep the pita wedges in a tin for up to a week.

Resting time: 30 minutes

Makes 3/4 cup

Ingredients

  • Dip

  • Pita Chips

Share

Preparation

1
Done

Preheat conventional oven to 300°F (150°C).

2
Done

For the dip, put all ingredients in a blender or food processor and blend until smooth, about 30 seconds.

3
Done

Transfer to a small bowl, cover and refrigerate for a minimum of 30 minutes.

4
Done

Mix olive oil with garlic and brush it on the pitas.

5
Done

Cut each pita into 8 wedges, then place wedges on baking tray and roast for 20 minutes or until crisp, but not browned.

6
Done

Arrange dip and pita chips on plate and serve.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Rhubarb Ice Cream
next
Comforting Beef & Barley Soup
previous
Rhubarb Ice Cream
next
Comforting Beef & Barley Soup

Source: Spice it up! ISSN 1918-302X Spice it up!
©2018 Communication ebmed Inc. All rights reserved. www.ebmed.ca
Visit www.myspiceitup.ca for more recipes!