Try this Cream Cheese and Garlic Dip with Pita Toasts recipe, or contribute your own.
Suggest a better descriptionIn a small bowl, mix together cream cheese, mayonnaise, lemon juice, garlic, onion, dill, and salt substitute. Add Tabasco to taste. Cut top off bell pepper and remove seeds. Spoon dip into hollowed-out bell pepper, cover with plastic wrap, and chill while you make the pita toasts. Pita Toasts: Cut each round of pita bread into 4 equal wedges. Toast until crisp, then open each wedge and dust inside lightly with garlic powder. Then arrange on a platter with dip. Makes 12 wedges. NOTES : This rich, creamy dip is surprisingly low-calorie and goes as well with a platter of crudites as with these crunchy pita toasts. It can be made up to six weeks ahead of time and frozen, or will keep refrigerated for up to 5 days. Serve the dip in a hollowed-out red or green bell pepper for an elegant presentation. Recipe by: The California Culinary Academy Posted to MC-Recipe Digest V1 #716 by Creedenite@aol.com on Aug 3, 1997
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Serving Size: 1 Serving (36g) | ||
Recipe Makes: 12 | ||
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Calories: 52 | ||
Calories from Fat: 33 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.7g | 5 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 11mg | 3 % | |
Sodium 106.1mg | 4 % | |
Potassium 82.3mg | 2 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.9g | ||
Protein 1.7g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 52
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