VERIFIED BY Taste of Home Test Kitchen
- 2 cups (16 ounces) nonfat 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