Yields: 8 dozen chips
1/2 cup olive oil
1 tablespoon freshly grated Parmesan or Romano cheese
1 tablespoon chili powder
1 teaspoon ground cumin
1 package white or whole wheat pita bread
1. Preheat oven to 425° F. In a liquid measuring cup, with fork, mix oil, Parmesan, chili powder, and cumin.
2. With knife or kitchen shears, carefully split each pita. Brush insides of pita halves lightly with oil mixture. Cut each half into 8 wedges.
3. Transfer wedges to 2 ungreased large cookie sheets (wedges can overlap slightly). Place cookie sheets on 2 oven racks and bake chips 8 to 10 minutes or until edges are golden. Watch carefully, as they can burn quickly.
4. Cool chips on cookie sheets on wire racks. Store chips in tightly covered container or large self-sealing plastic bag up to 1 week.
1 package frozen chopped spinach
1 envelope dried vegetable recipe-and-soup mix
2 cups shredded sharp Cheddar cheese
2 green onions, cut up
1 cup light mayonnaise
1 container reduced-fat sour cream
1 jar sliced pimientos, drained
1 tablespoon cider vinegar
1. Remove frozen spinach from package. In microwave-safe medium bowl; heat block of frozen spinach in microwave oven on High 1 minute. Break up spinach with fork, then heat 30 to 45 seconds longer or just until spinach is mostly thawed but cool enough to handle. With hands, squeeze spinach to remove excess water. Pour off any liquid in bowl; return spinach to bowl.
2. From envelope of vegetable soup mix, measure 3 tablespoons dried soup mix, making sure to incorporate all soup ‑- mix components if possible. Reserve remaining soup mix for use another day.
3. In food processor with knife blade attached, combine spinach, dried soup mix, Cheddar, green onions, mayonnaise, sour cream, pimientos, and vinegar; pulse just until mixture is almost smooth. If not serving dip right away, cover and refrigerate up to 3 days. Serve with vegetables.