Recipe - Cream Cheese And Garlic Dip With Pita Toasts

8 ounce Lowcalorie cream cheese
2 tablespoon Low calorie mayonnaise
Juice of One half lemon
3 lg Garlic cloves; pressed
One fourth small Onion; finely minced
1 teaspoon Dried dill
1 teaspoon Herbal salt substitute
Tabasco sauce; to taste
1 Red bell pepper

PITA TOASTS
3 lg Rounds wholewheat pita
bread
1 teaspoon Garlic powder

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 hollowedout 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 lowcalorie 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 hollowedout red or green bell pepper
for an elegant presentation.
Recipe by: The California Culinary Academy Posted to MCRecipe Digest V1
#716 by Creedenite@aol.com on Aug 3, 1997