2 cups chopped California ripe olives
2 8-ounces packages cream cheese with chives
2 tablespoon sour cream
2 tablespoon fresh dill, chopped
2 tablespoon fresh parsley, chopped
6 pita bread loaves
Servings: 6
Measure chopped ripe olives and reserve. Soften cream cheese at room temperature and combine with sour cream, dill and parsley. Add reserved olives. Mix well. Warm pita bread slightly and slice carefully into two circular halves (resembling tortillas). Spread approximately 1/2 cup of mixture over half of the pita circles. Top with remaining halves. Press firmly. Grill or broil over/under high heat until first sides are golden brown. Flip with spatula and cook second sides. Cut into four wedges. Serve hot or warm.
Servings: 6
2 8-ounces packages cream cheese with chives
2 tablespoon sour cream
2 tablespoon fresh dill, chopped
2 tablespoon fresh parsley, chopped
6 pita bread loaves
Servings: 6
Measure chopped ripe olives and reserve. Soften cream cheese at room temperature and combine with sour cream, dill and parsley. Add reserved olives. Mix well. Warm pita bread slightly and slice carefully into two circular halves (resembling tortillas). Spread approximately 1/2 cup of mixture over half of the pita circles. Top with remaining halves. Press firmly. Grill or broil over/under high heat until first sides are golden brown. Flip with spatula and cook second sides. Cut into four wedges. Serve hot or warm.
Servings: 6
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