Pita Tree Appetizers Recipes

PITA TREE APPETIZERS

Steps:

• Cut each pita fold into 8 wedges. Insert pretzel stick half into center of bottom of each wedge to form "tree trunk".
• In small bowl, mix sour cream, guacamole, parsley and garlic-pepper blend. Spread about 1 teaspoon sour cream mixture on each pita wedge.(you might need to put a small amount of the mixture on the inside to hold it together-like a glue.)
• Blot bell pepper with paper towel to remove excess moisture. Sprinkle about 1/4 teaspoon bell pepper on each wedge or arrange to form a garland. If desired, cover and refrigerate up to 8 hours before serving.

PITA CHRISTMAS TREE APPETIZER

Steps:

• Cut each pita into 8 wedges. Insert pretzel stick half into center of bottom of wedge to form "tree trunk".
• In small bowl, mix sour cream, guacamole, parsley and garlic-pepper blend. Spread about 1 tsp mixture on each pita wedge.
• Blot bell pepper with paper towel to remove excess moisture. Spronkle about 1/4 tsp bell pepper on each wedge as "ornaments" on the tree. If desired, cover & refrigerate up to 8 hours before serving.

PITA TREE APPETIZERS

Steps:

• in bowl combine guacamole, sour cream, cilantra, lime juice and S&P Cut each pita in 8 wedges, stick half a pretzel stick in center of wedge for tree trunk. Spread each wedge with sour cream mixture, and sprinkle with finely chopped peppers.
• If you are not a fan of cilantra or lime, parsley and other citris can be added.

EASY GREEK PITA APPETIZERS TO MAKE THIS SPRING

Steps:

• Place the Feta, Greek yogurt, apple cider vinegar, salt and pepper in a small food processor and process until fairly smooth.
• Add the extra virgin olive oil in a slow, steady stream while continuing to pulse (you may need more or less olive oil, depending on the consistency you desire). Taste and adjust the seasoning.
• Refrigerate for at least an hour. Bring to room temperature, stir again and serve.
• Gather all the toppings to assemble the Greek pita appetizers.
• Lightly toast the pita bread, cut into wedges, and set aside.
• Spread some whipped Feta cheese spread on each pita.
• For the salmon-topped pita wedges. Using a vegetable peeler, cut a baby cucumber into ribbons and then slice a few baby radishes with a very sharp knife. Place on the pita wedges. Top with thin slices of smoked salmon, a few fresh dill sprigs, and a drizzle of olive oil.
• For the tomato and cucumber-topped pita wedges. In a small bowl, toss a few heirloom cherry tomato halves, baby cucumber slices, chopped Kalamata olives, sliced shallots, olive oil and oregano. Top the pita wedges with the mixture and sprinkle with some sea salt.
• For the radish and edamame-topped pita wedges. Slice a couple of baby radishes very thinly and place them on the pita wedges. Top with cooked edamame, minced red onion, a sprinkle of sea salt, and a drizzle of olive oil.

PITA TREE APPETIZERS

Steps:

• Cut each pita fold into 8 wedges. Insert pretzel stick half into center of bottom of each wedge to form "tree trunk."
• In small bowl, mix sour cream, guacamole, parsley and garlic-pepper blend. Spread about 1 teaspoon sour cream mixture on each pita wedge.
• Blot bell pepper with paper towel to remove excess moisture. Sprinkle about 1/4 teaspoon bell pepper on each wedge or arrange to form a garland. If desired, cover and refrigerate up to 8 hours before serving.