Cliff and I love to dip. He dips garlic bread in red sauce; I don’t. But otherwise, I love to dip. Potato chips and french onion dip. Tortilla chips and nacho cheese. Fries and ketchup. Bread and oil. Pita chips and hummus. Raw vegetables and ranch dressing. All classic pairings. I am always looking for something new to dip bread and vegetables in.This is my new go-to dip. It goes with almost everything. I have served it both hot and cold. With cooked cauliflower and raw cauliflower. With pita chips fresh out of the oven and with not so hot pita chips. One of my favorite ways to serve it is with oven fries. Sooooo good! I think it would also be really great spread on some sliced French bread and baked in the oven til it is hot and bubbly. I have made it a few times now and whatever is leftover the first night I can always use later in the week with something totally different. It truly goes with everything! It is cheesy, creamy, and hot (or cold). What more could you want? It is perfection!!
Here is what you’ll need
Slice the pita bread into wedges
Brush the pita bread with olive oil and pop it into the oven, just til warm
Combine the cheese, cream cheese, yogurt and parsley flakes
Stir and put that in the oven too
Serve with pita bread, raw or cooked vegetables, or both!
Ingredients4 oz cream cheese, softened1/2 cup plain, greek yogurt1/3 cup Romano cheese1 Tablespoon parsleyDirectionsPreheat oven t0 375. Slice the pita bread and brush it with olive oil. Combine all ingredients in a bowl and mix. Spoon into a small ramekin and bake along with the pita bread for 10-15 minutes, or until top is golden brown and bubbly.Source: Adapted from How Sweet it is
