Saturday, 29 January 2011

Carrot Dip with Pita Bread Chips

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.



Click for more Missions at Epping: recipes

and Ron's other: Recipes including Christine's ": Tangy Lemon Cake also served today


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