what goes well with pita chips?

Question

what goes well with pita chips besides hummus? bought pita chips for a party and now need something to serve with them.

Answer 1

baba ghanouj (roasted eggplant dip) or a tzatsiki, even mix up some sour cream with harissa. I like the the different hummus flavors (roasted red pepper & walnuts). Lemon artichoke dip.

Any Mediterranean style dip/condiment will work.

Answer 2

Spinach dip is really good with pita chips. You can probably find some at a central market, or maybe any general grocery store.

Answer 3

i once tried to warm the pita chips in microwave and served with cold coleslaw. it was delicious. others besides hummus would be ranch dips, salsa, cheese or any other dips available in the market.

Answer 4

im a professional party planner, =D so i can give you some suggestions.

for pita chips, have some dip, or fish! hahha, im just joking. instead of having one dressing, have your own "do-it-yourself" thing. they are DEFINITLY in this year. i.g- candy bars, it's like your own sweet factory,

for pita chips:

have salsa, cheese, ranch, dressings. also have taco stuff [meat, lettuce, etc] , so the guests can really have fun asssembling it themselves.

Answer 5

You can serve any type of dip (hot crab, spinach-artichoke, fresh salsa, cheese, french onion, or a homemade red pepper hummus) or just use the chips to complement cheese and salami...think of it as a type of cracker. However, eggplant spreads work very well with pita chips. You can find plenty that do not use feta if you don't like it, including dips that have more spice or Asian influence. Here are three basic recipes, though I would suggest searching for different ones if these don't suit your taste:

1 medium Eggplant
1 Jalapeno pepper, membrane and seeds removed, minced
1 teaspoon Lemon juice
1 teaspoon Lime juice
1 Shallot, minced
1 teaspoon Heaping, ground cumin
Pinch of ground cinnamon
Pinch of salt
2 Whole wheat pita bread pockets
2 Egg whites, lightly beated
Cilantro garnish
Slice the eggplant horizontally; olace the flesh side down on a baking sheet lightly sprayed with oil or lined with parchment paper. Bake at 350 degrees for 45 minutes, or until very soft. Cool. Meanwhile, combine the jalapeno pepper, lemon and lime juices, shallot, cumin, cinnamon and salt in a small bowl. Set aside. Separate the pita bread pockets. Lightly beat the egg whites, and brush onto the smooth outer side of the pita halves. Cut each pocket into 8 sections for a total of 32 triangles. Bake at 350 degrees for 10 minutes of until crispy. Check often. Place cooled eggplant and jalapeno mixture in a food processor. Blend until smooth. Transfer the dip to a bowl and garnish with chopped fresh cilantro. Serve with pita chips.
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* 3 medium eggplants
* 2 tablespoons olive oil
* 4 cloves garlic, minced
* 1 1/2 cups crumbled feta cheese
* 1/2 cup finely ground walnuts
* 1 pinch salt and pepper to taste
* 1/4 cup olive oil

DIRECTIONS

1. Preheat the oven to 400 degrees F (200 degrees C). Brush eggplants lightly with olive oil, pierce the eggplant skin with a knife, and place them in the oven. Roast until the skins are brown and the eggplant is soft, about 30 minutes. Remove from the oven, cool slightly, peel, and cut into chunks. Set aside in a bowl to drain off some of the liquid.
2. Place the eggplant chunks into the container of a food processor, along with the garlic, feta cheese, walnuts, and olive oil. If it doesn't all fit, do this in batches then stir together. Process until well blended with just a few small chunks. The consistency should be thick. Transfer to a bowl, and season with salt and pepper. Serve as a side dish or appetizer.

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mediterranean eggplant salsa.

* 4 medium eggplants
* 1 large red bell pepper, halved and seeded
* 4 large tomatoes, seeded and diced
* 1 clove chopped fresh garlic
* 1 lime, juiced
* salt and pepper to taste
* 1/4 cup chopped fresh cilantro
* 1/4 cup olive oil
* 1 (10 ounce) package pita bread rounds
* 1/4 cup butter, melted

DIRECTIONS

1. Preheat the oven to 400 degrees F (200 degrees C). Slice the tops off of the eggplants, and place on a baking sheet with the red pepper halves. Drizzle with olive oil to lightly coat.
2. Bake for about 40 minutes in the preheated oven, until eggplant is tender. Remove from the oven, and place the eggplant and peppers into a large resealable bag. Seal, and let sit for 15 minutes to loosen the skin. Remove from the bag, peel off the skins, and dice the eggplants and pepper. Transfer to a large bowl.
3. Place the tomatoes, and garlic in to the bowl with the roasted vegetables, and season with salt, pepper and cilantro. Mix until well blended. Set aside.
4. Set the oven to 300 degrees F (150 degrees C).
5. Peel apart the pita breads into two thin circles. You may cut off the edges to make it easier. Brush melted butter onto what used to be the inside, and stack together. Cut into strips, then cut across at a diagonal to make diamond shapes. If you have kitchen scissors, it will be easy. Place them on a baking sheet.
6. Bake the pita chips for 5 to 10 minutes in the preheated oven, until lightly toasted. Stir occasionally if they overlap.

Answer 6

Make a nice cheese dip. Make like a cheese casserole and serve it warm with chives on top! Looks pretty and smells great!

Answer 7

i would serve it with a fresh salsa to the salsa i would add kalamata olives and greek fresh goat feta cheese!!!!
its great with pita chips

Answer 8

Dahl and rice; roast vegies like eggplant, capsicum, potato etc; stuffed eggplant; seitan skewers; and any of these can be served with a nice salad.

Answer 9

Salsa!

Answer 10

anything! baba ghanoush, guacamole, any dip with sour cream as a base..