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In 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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