Pita chips are easy to make ahead — and they make tasty scoops for this dip. Cut four pita breads into 10 wedges each. Brush both sides lightly with olive oil. Bake on rimmed baking sheet in 350°F (180°C) oven until golden, about 12 minutes. Let cool; then store in airtight container for up to one week.
- Portion size 375 servings
- Credits : Canadian Living Magazine: November 2002
Ingredients
Method
Place peppers on rimmed baking sheet; roast in 400°F (200°C) oven, turning 4 times, until softened and skins are charred, about 20 minutes. Let cool for 15 minutes; peel, core and seed. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
In small skillet, heat oil over medium heat; cook garlic, onion and cayenne pepper, stirring, until onion is softened, about 2 minutes.
In food processor, pur?peppers until smooth. Add onion mixture, bread crumbs, capers, salt and pepper; pur?until smooth. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Nutritional facts <b>Per 2 tbsp (25 mL):</b> about
- Sodium 111 mg
- Protein trace
- Calories 22.0
- Total fat 1 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 3 g
%RDI
- Iron 1.0
- Folate 3.0
- Vitamin A 11.0
- Vitamin C 82.0
