Source:

Classifications: Dips, Dressings,Sauces &

Qty Measure Ingredient

------------------------------------------------------------

2 cups nonfat sour cream (16 oz)

1 cup salsa

4 6 inch pita breads

Instructions: In a bowl, combine sour cram 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 275* for 5-10 minutes or until crisp. Serve with the dip. Yield: 3 cups.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One serving (2 tablespoons of dip and 2 pieces of pita bread) equals 1 vegetable, 1/2 starch; also, 52 calories, 175 mg sodium, 1 mg cholesterol, 10 gm carbohydrate, 2 gm protein, trace fat.

Serves: 1

Food Exchanges: