Pita slices with pesto dip

Recipe from: 6/3/1999 12:00:00 AM
Ingredients 5
Servings 1


Serving Change
  • 250
    smooth cottage cheese
  • 65
    basil pesto
  • salt and ground black pepper
  • a few drops of fresh lemon juice
  • 6
    pita breads


Scoop out the cottage cheese and divide into two. Mix the sun-dried tomato pesto with half the cheese and the other half with the basic pesto. Flavour with salt, black pepper and juice and serve in two separate dishes. Put the pita bread in the oven to heat and puff out. Remove with oven gloves and cut into quarters. Serve with the dip. The recipe makes 375 ml of dip - about 185 ml of each flavour.

Read more on: dairy


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