*  Exported from  MasterCook  *
 
           Cream Cheese and Garlic Dip with Pita Toasts (Low Fat)
 
 Recipe By     : The California Culinary Academy
 Serving Size  : 12   Preparation Time :0:30
 Categories    : Appetizers                       Dips
                 Low Fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    8      ounces        low-calorie cream cheese
    2      tablespoons   low calorie mayonnaise
                         juice of 1/2 lemon
    3      large         garlic cloves -- pressed
      1/4  small         onion -- finely minced
    1      teaspoon      dried dill
    1      teaspoon      herbal salt substitute
                         Tabasco sauce -- to taste
    1                    red bell pepper
                         Pita Toasts:
    3      large. round  whole-wheat pita bread
    1      teaspoon      garlic powder
 
 In a small bowl, mix together cream cheese, mayonnaise, lemon juice, garlic, on
 ion, dill, and salt substitute. Add Tabasco® to taste. Cut top off bell pepper a
 nd remove seeds. Spoon dip into hollowed-out bell pepper, cover with plastic wr
 ap, and chill while you make the pita toasts.
 
 Pita Toasts: Cut each round of pita bread into 4 equal wedges. Toast until cris
 p, then open each wedge and dust inside lightly with garlic powder. Then
 arrange on a platter with dip.  Makes 12 wedges.
 
 
 
 
 
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 NOTES : This rich, creamy dip is surprisingly low-calorie and goes as well
 with a platter of crudites as with these crunchy pita toasts. It can be made
 up to six weeks ahead of time and frozen, or will keep refrigerated for up to
 5 days. Serve the dip in a hollowed-out red or green bell pepper for an
 elegant presentation.
 
 
 Nutr. Assoc. : 4049 4052 0 0 0 3061 4828 0 0 0 0 0