When it comes to nutritious snacking, I am in deep trouble every time. I mean there is always the fruit, nuts and homemade cracker and cheese option available. But what I am trying to say is that at a party or when hanging out with friends, snacking items such as chips, sauces and dips mostly come out of a store bought box. Now those who know me well, know that I have some serious friction with "packaged products" where the ingredients listed don't seem to have any relationship with the product itself. Read this to understand exactly what I mean.
Not that I don't eat such treats at all but I am forever trying to find some easy, low sodium and home made munching treats to cater my nutritious needs. These baked pita chips and dip provide a quick and stress free alternative to the typical off-the-rack nibbles. The dip is very versatile too. It can also be used as a salad dressing or as a sauce or spread.
This is also my entry to February's Monthly Mingle
Baked Mini Pita Chips with Roasted Red Pepper & Greek Olive Dip
Baked Mini Pita Chips-
About 20-25 mini pita bread*, halved
2-3 TBS olive oil
Toss the halved pita bread liberally with the olive oil on a baking sheet. Bake in a 450 deg F oven for about 10-15 minutes. Serve immediately with the dip.
Roasted Red Pepper & Greek Olive Dip
1 small or half a medium red bell pepper
3-4 greek olives, chopped finely
1/4 to 1/2 tsp curry powder
1 cup of sour cream*
Roast the red pepper on a gas stove or outdoor grill until charred. Place in a glass bowl and cover with plastic wrap for about 5-7 minutes. Remove the plastic wrap and peel the charred skin of the pepper. Chop finely.
Mix the finely chopped pepper, olives, curry powder and salt as needed with the sour cream. OR coarsely puree the pepper, olives, curry powder and sour cream in a food processor. Serve with the warm pita chips.
*Substitute sour cream with thick greek yogurt and a squeeze of lemon for a lighter option.