4 flavored or plain pita folds or pita (pocket) breads (about 6 inches in diameter)
16 thin pretzel sticks, halved
1 cup Jimmy’s Dill, Ranch, Spinach or Smokey Ranch Dip
¼ cup red bell pepper, chopped finely
¼ cup green pepper, chopped finely
1
Cut each pita fold into 8 wedges. Insert pretzel stick half into center of bottom of each wedge to form "tree trunk."
2
Spread about 1 teaspoon of the dip on each pita wedge.
3
Sprinkle with about a ¼ teaspoon of both red and green peppers. If desired, cover and refrigerate up to 8 hours before serving.
Ingredients
4 flavored or plain pita folds or pita (pocket) breads (about 6 inches in diameter)
16 thin pretzel sticks, halved
1 cup Jimmy’s Dill, Ranch, Spinach or Smokey Ranch Dip
¼ cup red bell pepper, chopped finely
¼ cup green pepper, chopped finely
Directions
1
Cut each pita fold into 8 wedges. Insert pretzel stick half into center of bottom of each wedge to form "tree trunk."
2
Spread about 1 teaspoon of the dip on each pita wedge.
3
Sprinkle with about a ¼ teaspoon of both red and green peppers. If desired, cover and refrigerate up to 8 hours before serving.