Publisher Photo
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 5 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 5 min.

Ingredients

  • 2 cups (16 ounces) nonfat sour cream
  • 1 cup salsa
  • 4 pita breads (6 inches)

Directions

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

Nutritional Facts

2 tablespoons: 72 calories, 0 fat (0 saturated fat), 6mg cholesterol, 130mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch.

  • 2 cups (16 ounces) nonfat sour cream
  • 1 cup salsa
  • 4 pita breads (6 inches)
  1. 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

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