From the Kitchen of: Pepper
Source: "Beyond Cotton Country" Cookbook
4 to 6
round
Pita breads
Olive oil
Salt and oregano to taste
8
oz
Cream cheese, softened
1/4
C
Grated parmesan cheese
1/2
C
Sour cream
1
10-oz jar
Pepperoncini
For the pita triangles, cut each pita bread into
halves horizontally and split apart. Cut each half
into 3 equal triangles. Brush each triangle with olive
oil. Sprinkle with salt and oregano. Place on a baking
sheet. Bake at 350 degrees for 5 minutes or until
crunchy and golden brown.
For the pepperoncini dip, process cream cheese,
Parmesan cheese, sour cream and pepperoncini in a food
processor container until mixed.