Baked herb pita crisps with roasted carrot dip

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Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Sweet roasted carrots and garlic are enhanced with the deep flavour of vegetable cocktail. Look for the low-sodium varieties in the little cans so you only need to open a small amount at a time.



  1. In large bowl, combine carrots with garlic, thyme and pepper.
  2. Add 1/4 cup of the juice and toss to coat. Spread on parchment paper lined baking sheet and roast in 400F oven for 45 minutes or until golden and tender. Let cool slightly.
  3. Scrape carrots into food processor and add remaining juice. Puree, scraping down sides until smooth; set aside.
  4. Herbed Pita Crisps: Separate pita pockets into 2 whole halves; place on baking sheet.
  5. In small bowl, stir together oil, basil and oregano; brush over pitas. Bake in 400 C oven for about 8 minutes or until golden and crisp. Let cool completely.
  6. Break pita crisps into bite size pieces and serve with dip.
Nutrition Facts
Baked herb pita crisps with roasted carrot dip
Amount Per Serving
Calories 72 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 107mg 4%
Potassium 142mg 4%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 1g
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

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