Tex-Mex Dip - 2

Recipe Ingredients

2 cups	474ml	Nonfat sour cream - (16 oz.)
1 cup	237ml	Salsa
4		Pita bread - (6 inch size.)

Recipe Instructions

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.

Source:
Taste of Home Magazine, Feb/March '97, p. 8

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