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24 servings, 2 Tbsp. (30 mL) dip and 2 pita chips (5 g) each
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Cut each of 6 pitas into 8 wedges. Brush lightly with oil; spread onto rimmed baking sheet. Bake in 350ºF oven 10 min. or until crisp and golden brown. Cool.
Prepare dip as directed except do not bake. Cut thin slice off top of pumpernickel bread loaf; remove centre of bread loaf, leaving 1-inch-thick shell. Reserve top of bread and removed bread for later use. Place bread bowl on baking sheet; fill with dip, then bake as directed. Meanwhile, cut removed bread into cubes. Serve dip with the cubed bread instead of, or along with, the chips.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.