- 2 cups (16 ounces) fat-free sour cream
- 1 cup salsa
- 4 pita breads (6 inches)
- In a bowl, combine sour cream and salsa. Cover and chill for at least 2 hours.
- Cut each pita into six wedges; separate each wedge into two pieces. Place on an ungreased baking sheet. Bake at 275° for 5-10 minutes or until crisp. Serve with the dip. Yield: 3 cups.
Originally published as Tex-Mex Dip in Taste of Home February/March 1997
This recipe pairs well with a sweet red wine.
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