Ingredients with Measurements:
- 4 pita breads
- 2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 jar (12 oz) roasted red peppers, drained
- 1/2 cup sour cream
- 1/2 cup cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Food processor or blender
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cut each pita bread into 8 triangles.
3. In a small bowl, mix together olive oil, garlic powder, dried oregano, salt, and pepper.
4. Brush the pita triangles with the olive oil mixture.
5. Place the pita triangles on a baking sheet and bake for 10-12 minutes or until golden brown and crispy.
6. In a food processor or blender, puree the roasted red peppers until smooth.
7. Add sour cream, cream cheese, Parmesan cheese, red pepper flakes, salt, and pepper to the food processor or blender. Pulse until well combined.
8. Transfer the dip to a serving bowl.
9. Serve the pita chips with the roasted red pepper dip.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 16g
- Carbohydrates: 20g
- Protein: 7g
Substitutions for ingredients:
- Instead of pita bread, you can use tortilla chips or sliced baguette.
- Instead of sour cream, you can use Greek yogurt.
- Instead of cream cheese, you can use ricotta cheese.
Variations:
- Add chopped fresh herbs such as parsley, basil, or cilantro to the dip.
- Add a teaspoon of honey to the dip for a touch of sweetness.
- Add a tablespoon of lemon juice to the dip for a tangy flavor.
Tips and tricks:
- Make sure to brush the pita triangles with the olive oil mixture evenly to ensure they are crispy.
- If the dip is too thick, add a tablespoon of milk to thin it out.
Storage instructions:
- Store the leftover dip in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pita chips, place them in a 350°F oven for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the pita chips and dip on a large platter with fresh vegetables such as carrots, celery, and cucumber.
Garnishes:
- Garnish the dip with chopped fresh herbs such as parsley, basil, or cilantro.
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Serve with a Greek salad or a Mediterranean mezze platter.
Troubleshooting advice:
- If the pita chips are not crispy enough, bake them for an additional 2-3 minutes.
Food safety advice:
- Make sure to store the dip in the refrigerator and discard any leftovers after 3 days.
Food history:
- Pita bread originated in the Middle East and has been a staple in the Mediterranean diet for centuries.
Flavor profiles:
- The pita chips are crispy and savory with hints of garlic and oregano.
- The roasted red pepper dip is creamy and tangy with a touch of heat from the red pepper flakes.
Serving suggestions:
- Serve as an appetizer or snack for a party or gathering.
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