Serves: 96
Total Calories: 23
Preheat oven to 375°.
Cut each pita in half crosswise. Cut each half into thirds. Separate layers of each triangle. (You will have 12 triangles from each pita round.)
In a small mixer bowl at low speed, beat butter, sour cream, dill weed, and salt, if desired, until well blended. (If using lemon-pepper seasoning, omit salt.) Spread about 1/2 teaspoon of the butter mixture on rough inside surface of each pita triangle. Place, buttered-side up, on ungreased baking sheets.
Bake 10 minutes or until golden and crisp. Best served hot or warm.
Serve in baskets with a beverage, or use in place of chips and serve with a vegetable or seafood dip. If making ahead, reheat in a preheated 350° oven 3 to 4 minutes.
NOTE: This mixture can be used on flour tortillas however, you will need 16 (6-inch diameter) flour tortillas since they do not separate in half like a pita.
This Savory Pita Triangles recipe is from the Tasty Tidbits Cookbook. Download this Cookbook today.
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