Cream Cheese + Garlic Dip – Cream Cheese + Garlic Dip

Cream Cheese and Garlic Dip with Pita Toasts (low cholesterol, low calories).

In a small baking bowl, mix mayo, cream cheese, juice of one lemon, onion, garlic, dill and the salt substitute. Finally, the Tabasco sauce is added. From the bell pepper, the “head” is cut off and the sahmen, as well as the white walls are removed. The dip is poured into the bell pepper and placed in the refrigerator, covered with plastic wrap. Next, the pita toast is made. Cut each pita patty into 4 equal sized pieces, toast them until crispy, then cut them open and sprinkle lightly with garlic powder. The pieces are arranged on a plate and the dip is served separately.

Also goes very well with a raw vegetable platter. It can be cooked 6 weeks in advance and frozen. Refrigerated it keeps up to 5 days.

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