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- 1 small onion, finely chopped (1/3 cup)
- 3 cloves garlic, minced
- 2 teaspoons olive oil or cooking oil
- 1 teaspoon toasted sesame oil
- 1 8 ounce package cream cheese, cut up
- 4 ounces crumbled feta cheese
- 1/2 cup chopped pitted kalamata olives or ripe olives
- 1/4 cup chopped roasted red sweet peppers
- 1 teaspoon dried dillweed
- 3 pita bread rounds
1. Preheat broiler. In a medium skillet cook onion and garlic in olive oil and sesame oil over medium heat for 4 to 5 minutes or until onion is tender. Remove from heat. Add cream cheese and feta cheese; stir until mixture is nearly smooth. Stir in olives, sweet peppers, and dillweed. Set aside.
2. Using a long serrated knife, split pita rounds in half horizontally to form two circles. Place, cut side up, on a large ungreased baking sheet. Broil 3 inches from heat for 1 minute or until pita rounds are lightly toasted.
3. Spread each pita round with about 1/3 cup of the cheese mixture. Broil about 1 minute more or until hot. To serve, use a sharp knife or kitchen scissors to cut each round into 6 wedges. Makes 36 appetizers.
- Servings Per Recipe 36,
- cal. (kcal) 51,
- Fat, total (g) 4,
- chol. (mg) 10,
- sat. fat (g) 2,
- carb. (g) 4,
- Monosaturated fat (g) 1,
- pro. (g) 1,
- vit. A (IU) 97,
- vit. C (mg) 3,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 101,
- Potassium (mg) 22,
- calcium (mg) 30,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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