Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          nonfat sour cream -- (16 oz.)
   1      cup           salsa
   4                    pita bread -- (6 inch size.)

Preparation:

In a bowl, combine sour cream and salsa. Cover and chill for at least 2 hours. Cut each pita into six wedges; separate each wedge into two pieces. Place on an ungreased baking sheet. Bake at 275F for 5-10 minutes or until crisp. Serve with the dip. Yield; 3 cups.