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Ingredients
- 2 tablespoons oil
- 1 onion, chopped
- 2 cloves garlic, crushed
- 2 small red chillies, chopped
- 425 g can tomatoes, crushed
- 2 pimientos, chopped
- 2 tablespoons lemon juice
- ⅓ cup chopped parsley
- 3 pitta bread pockets
- ¼ cup sour cream
Method
1. Preheat oven to moderate 180°C. Heat oil in a medium pan, add onion, garlic and chillies. Stir over medium heat for 2 minutes or until the onion is tender.
2. Add tomatoes, pimientos and lemon juice, bring to boil. Reduce heat to low and simmer uncovered for 5 minutes or until reduced and thickened. Stir in parsley.
3. Split pitta pockets in half, cut each into eight triangles. Place in single layer on oven tray. Bake 10 minutes or until golden brown and crisp.
4. Spoon dip into bowl, top with sour cream. Serve warm or cold, as a dip for pitta crisps.
