Hot Shrimp Dip and Homemade Pita Chips
Hot Shrimp Dip
I used low-fat cream cheese, mayo and cheese.
8 oz. cream cheese, softened (I zap mine for about 30 seconds in the microwave.)
1/2 cup mayonnaise
1 cup shredded sharp cheddar cheese
1 teaspoon horseradish sauce (optional)
1 (6 ½ oz.) can tiny shrimp, drained and flaked with a fork
dash of garlic powder
dash of onion powder or 2 chopped green onions
Paprika (for garnish)
Preheat oven to 350 degrees.
Mix the first seven ingredients and place in a small baking dish coated with cooking spray. Bake for 15 - 20 minutes, or until bubbly. Serve with crackers.
I made pita chips to eat with ours. We use the whole wheat variety, so that adds some good fiber to our diet. They are also fat free.
Cut pitas into triangles. I use kitchen shears, but you can cut them with a knife on a cutting board, too. Cut the edges apart, so that pita chips are one “layer” thick. Place on a cookie tray coated with cooking spray. Spray chips with additional cooking spray and bake along with the dip for the last 5 minutes or so. Watch carefully, or they will burn.
More uses for pitas:
Pitas are a staple around here. They are fat free and very versatile! I buy the whole pitas (unsliced), as this adds to the variety of ways they can be used.
I make chips as described above.
For a very low-fat dessert, I cut pitas into triangles, spray them with butter-flavored cooking spray, sprinkle them with cinnamon-sugar and bake them in a 400 degrees oven for about 5 minutes, or until they crisp. Drizzle with just a bit of honey. Yummy!! Much like sopaipillas at a Mexican restaurant.
Pitas are also great for individual pizzas. Heat the oven to 400 degrees. Spread pita with pizza sauce and top with desired toppings and cheese. Pop into the oven and cook until the cheese melts. My favorite pita pizza: spread pita with whipped cream cheese, sprinkle with a bit of feta cheese and shredded Italian blend cheese; bake at 400 degrees until cheese melts. The taste is similar to the 4-cheese pizza at Old Venice.