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Tex-Mex Dip - 4 | ||||
Course : Dips Source: Taste of Home Magazine, Feb/March '97, p. 8 Serves: 1 |
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Ingredients:
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Preparation / Directions: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.
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