Garry Howard, Cambridge, MA. Recipe By: John Bilos - email@example.com The following appetizer is sure to be a crowd pleaser. I have never taken it anywhere without being asked for the recipe. Cup up pita bread into chip size triangles, separate and bake on a cookie sheet until crispy (approx 5 minutes). Combine all other ingredients and mash (a KitchenAid mixer works great). Bake in an uncovered casserole dish for approx 30 minutes @ 350 or until bubbly. Serve hot out of the oven and scoop up dip with pita bread. If you intend to take this to a party or are having friends over be prepared to recite this recipe a number of times. My wife and I bring xerox copies with us! John Bilos NOTES: I got this recipe off the internet five years ago and have made it many times. I made it to take to a party this past New Years Eve (95). It was originally posted by John Bilos at Bolt Beranek and Newman, Inc. in Cambridge, MA. What he says is true. Someone asked for the recipe again on New Years Eve. I create my own adaption of the recipe by adding some green chiles. The last time I made it, I used about 4 poblano chiles and 3 hot New Mexican chiles roasted and chopped. I personally think this is a delicious addition! CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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