Recipe: Baked Dilled Pita Bread Appetizers

I have visitors in and out over the next week and don't plan to offer more than a simple tossed salad and these cheesy, delicious pita crisps.

Yield: Approx. 60 pieces

Ingredients

• 1/2 cup finely chopped fresh dill
• 1 tablespoon chopped chives
• 1/2 cup butter, melted
• 2 cups sour cream
• 1 teaspoon minced garlic
• Juice and zest (1 teaspoon) of 1 lemon
• 4 cups grated Asiago cheese
• 10 (8-inch) pita bread rounds,* cut into 60 wedges

*If I can't make it to the Mediterranean Market for freshly baked pita, I prefer using the Yasmeen Bakery Pita bread, always available at Hiller's.

Directions

1. Preheat oven to 350 degrees.
2. Combine the dill, chives, butter, sour cream, lemon juice and zest in a bowl and mix well.
3. Spread the sour cream mixture over the pita and sprinkle with asiago. Place pita on a baking sheet and bake, on middle rack of oven, 7-10 minutes or until light brown and crisp.

This recipe was adapted by Peggy Lampman and originally posted on AnnArbor.com on Dec. 1, 2010.