This is from "simply heaven" a book that has 75 recipes using PHIlADELPHIA Cream Cheese.
We served this at church on 30 Jan 2011
3 carrots (400g), peeled and chopped
125g PHIlADELPHIA Spreadable Light Cream Cheese
1/4 cup grated Parmesan cheese
2 tablespoons milk
1 clove garlic, crushed
1 1/2 teaspoons cumin
Salt and pepper, to taste
2 large pita breads, sliced into wedges
1 Boil, microwave or steam carrots until tender.
Place carrots -in a food processor and process until smooth.
2. Add PHILLY, Parmesan,: milk, garlic, cumin,.
and seasonings and process until well combined. Chill.
3 Place pita bread on a large baking tray
A. and spray with oil. Bake in a hot oven 200°C tor 5-10 minutes or until golder and crisp.
B. ACTUALLY – we don't spray with oil – Christine prepares chips at a time when baking a cake etc. When cake is finished put trays of pita chips into oven and just turn oven off. The heat will be enough to crisp the pita bread.
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