Many people see pita bread or pita chips and think of hummus as their only choice of dip. Hummus is a delicious and versatile condiment, but you have so many more options.
Dips for Pita Bread
Pita bread is soft, but makes for a savory accompaniment to many types of dips, especially thick, flavorful dips whose flavor you want to really shine. You can serve the pita bread warm, which is great with heated dips, or at regular room temperature.
Almost any Greek dip or spread or any kind of yogurt-based dip are perfect with pita bread. Other good choices include:
Creamy Crab Dip
1 package (8 oz) cream cheese, softened
¼ cup medium green onions, sliced (4 onions)
1 clove garlic, finely chopped
¼ cup Parmesan cheese, grated
¼ cup mayonnaise or salad dressing
1 tblsp. cup dry white wine or apple juice
1/4 teaspoon hot pepper sauce
1 tsp. ground mustard
1 can (6 oz) crabmeat, drained, cartilage removed and flaked
1/3 cup sliced almonds
Heat oven to 375 F. In ungreased 1 1/2-quart casserole or 9-inch glass pie plate, mix cream cheese, onions, garlic, Parmesan cheese, mayonnaise, wine, hot pepper sauce and mustard. Stir in crabmeat. Sprinkle with almonds. Bake uncovered 15 to 20 minutes or until hot and bubbly.
Spinach Artichoke Dip
1 cup mayonnaise or salad dressing
1 cup Parmesan cheese, freshly grated
1 can (14 oz) artichoke hearts, drained, coarsely chopped
1 box (9 oz) frozen spinach, thawed, squeezed to drain
½ cup red bell pepper, chopped
¼ cup Monterey Jack or mozzarella cheese (1 oz), shredded
Spray inside of 1- to 2 ½-quart slow cooker with cooking spray. In medium bowl, mix mayonnaise and Parmesan cheese. Stir in artichoke hearts, spinach and bell pepper. Spoon into slow cooker. Sprinkle with Monterey Jack or mozzarella cheese. Cover and cook on low heat setting 1 hour or until cheese is melted.
Dips Best for Pita Chips
The best thing about pita chips—besides their scrumptious flavor—is their durability as a dipping chip. Tortilla chips and potato chips often break easily in chunkier or weightier dips. Pita chips, especially New York Style® Pita Chips, hold up in almost any dip.
You can use chips for the Creamy Crab and Spinach Artichoke dips, any Southwest-style dip—especially those with whole beans, corn, sliced olives and chunks of tomato and avocado—and you can even try them using a twist on bruschetta. Dip into a bowl instead of spooning out the bruschetta onto small slices of bread or Panetini®.
Try our Garlic Bruschetta recipe:
8 ripe plum tomatoes, seeded and diced
1/4 cup each, coarsely chopped fresh basil and finely chopped fresh parsley
1 tbsp each fresh olive oil, lemon juice and chopped onion
Mix all the ingredients together and serve in a bowl for easy dipping. Consider adding small pieces of mozzarella cheese or sprinkle Parmesan across the top of the bowl before serving.
For more recipes to pair with pita bread or pita chips, go to the New York Style website