Contact Us | Home PRODUCT INFORMATION RECIPES COMMUNITY Snacks ▶ Note: The nutritional information does not include bread portion. RECIPES - SNACKS Mango Pico de Gallo Servings: 10-12 Time Preparation: 15 minutes Ingredients Ingredients: 1 bunch of cilantro 3 roma tomatoes (seeded and diced) 1/2 c. red onion 1/2 tsp. salt and pepper 1 serrano (HOT!) or poblano pepper (not as hot!) 2 ripe mangoes 3 limes (juice) Optional: black beans and/or corn Preparation Chop up cilantro, tomatoes, red onion, pepper and mango in small cubes. Toss in a medium sized bowl and cover with lemon juice and a coat well. Salt and pepper to taste. Serve with Zesty Cheddar pita chips. Authentic Hummus Servings: 10-12 Time Preparation: 20 minutes Ingredients 2-3 large cloves of garlic (roasted) 2 cans of garbanzo beans 2 tsp. salt 1 tbs. tahini 2 large lemons (juice) Variations: add kalamata olives or roasted red peppers (canned or fresh) Preparation Boil both cans of beans for 10-15 minutes in their own liquid. Meanwhile, roast garlic at 450 degrees until fragrant and soft. Drain half of liquid and put beans in a blender or food processor along with the garlic, tahini, salt and lemon juice. Blend until smooth. Let cool and serve with a sprinkle of paprika and olive oil on top along with Sea Salt, Garlic Herb or Multigrain pita chips. Creamy Yogurt Dip Servings: 10-12 Time Preparation: 10 minutes Ingredients 2 cups plain nonfat yogurt (Greek yogurt works well) 1/2 cup powdered sugar 1 tsp. vanilla extract 1 tbsp. grated lemon zest 6 cups thawed Cool Whip or other whipped topping Preparation Mix yogurt, sugar, vanilla and lemon zest in medium-sized bowl until blended. Gently stir in whipped topping; cover and refrigerate several hours or until chilled. Serve with Cinnamon Sugar pita chips. Tuscan White Bean Spread Servings: 10-12 Time Preparation: 10 minutes Ingredients 3 cloves garlic (peeled and minced) 2 15 oz. cans Great Northern or cannellini beans (drained and rinsed) 2 tbsp. fresh lemon juice 2 tbsp. fresh basil and rosemary 1 tbsp. fresh thyme 2 tbsp. olive oil 1 tps. kosher salt 1/2 tsp. fresh ground black pepper Preparation In a blender puree beans, olive oil, lemon juice and garlic until smooth. Add the herbs and pulse until they are incorporated. Serve with Sea Salt Pita Chips. Spicy Spinach and Artichoke Dip Servings: 8-10 Time Preparation: 10 minutes Ingredients 1 cup mayonnaise 1 (16 ounce) container sour cream 1 package dry vegetable soup mix 1 jalapeno pepper diced OR 2 tsp. red pepper flakes 1 (10 ounce) package frozen chopped spinach (thawed and drained) 1 can of artichoke hearts (chopped) 1/2 cup grated Parmesan cheese Preparation In a medium bowl, mix together all ingredients. Chill in the refrigerator 6 hours or overnight. Serve with Multigrain Garden Herb pita chips. Cranberry Chutney and Cream Cheese Servings: 6-8 Time Preparation: 30 minutes Ingredients 1 cup raisins 2/3 cup sugar 1 tbsp. cinnamon 1/2 tsp. ginger 1/2 tsp. cloves 1 cup water 1/4 cup orange zest 1 apple (peeled and diced) 1 (12 oz.) bag of fresh cranberries 1 (8 oz.) package low-fat cream cheese Preparation Combine cranberries, sugar, spices, zest and water. Cook 15-20 minutes in large pan until berries pop. Add apple and raisins and simmer for about 15 more minutes until you reach desired consistency. Let cool and serve atop cream cheese along with Multigrain pita chips. Roasted Red Pepper Feta Spread Servings: 6-8 Time Preparation: 10 minutes Ingredients 1 whole roasted red pepper (fresh or from a jar) 1 cup crumbled feta cheese 1 garlic clove 2 tablespoons olive oil 1/2 tsp. pepper Preparation Combine all the ingredients in a food processor and pulse until it is well mixed. Roasted Cauliflower Hummus Servings: 8-10 Time Preparation: 40 minutes Ingredients 1 head cauliflower 1/2" slices 1 16 oz. can of cannellini beans 2 garlic cloves Â½ tsp. cumin 1 1/2 tablespoons tahini 2 tablespoon olive oil 3-4 tablespoons water 2-3 tablespoons fresh lemon juice 1 tsp lemon zest Â¼ cup fresh cilantro Â½ tsp. smoked paprika Â½ tsp. chili powder salt and pepper to taste Preparation I love roasting cauliflower! It adds nuttiness to this simple veggie. For a touch of sweetness and a little kick, I dust the cauliflower with Spanish smoked paprika and a pinch of chili powder. Preheat oven to 450 degrees with rack placed in the middle. Toss the cauliflower in a bowl with enough olive oil to lightly coat. Add the spices and salt and pepper to taste, and toss to coat. Roast cauliflower on a cookie sheet in the oven until tender and lightly browned, approximately 25-30 minutes, stirring every 10 minutes. While cauliflower is roasting, drain beans and rinse well. Place beans and next 8 ingredients in food processor or blender. Blend until smooth. Once done roasting, add cauliflower to mixture and blend once more. Salt & pepper to taste. Recipe compliments of Chef Britta Kramer of The Private Palate. Spinach Arugula Dip Servings: 10-12 Time Preparation: 15 minutes Ingredients 1 cup fresh spinach Â½ cup fresh arugula 2 shallots 1 cup low fat sour cream Â½ cup low fat cottage cheese 1 can diced water chestnuts (drained and rinsed) 2 scallions finely diced 1 lemon (juice) 1 tsp. salt Â½ tsp. freshly ground pepper Preparation In a medium saucepan, over medium high heat sautÃ© shallot in olive oil. SautÃ© until tender. Add spinach and arugula; cover, reduce heat to low and cook until wilted about 2 minutes. Transfer spinach and arugula mixture to food processor and blend until smooth. Add all remaining ingredients and blend until smooth. Recipe compliments of Chef Britta Kramer of The Private Palate. Mushroom Dip Servings: 6-8 Time Preparation: 20 minutes Ingredients Â½ lb. chopped mushrooms 2 tablespoons diced onion 2 tablespoons olive oil 8 oz. low-fat cream cheese 2 tablespoons light mayo Â½ cup diced celery Preparation Heat a medium skillet over medium high heat. SautÃ© onions in olive oil for 2 minutes. Add mushrooms and sautÃ© until golden brown. Cream 8 oz cream cheese & mayo in food processor. Add warm veggies and celery. Chill until firm. Serve with your favorite Kangaroo Pita chips. Recipe compliments of Chef Britta Kramer of The Private Palate. Pea Dip With Parmesan Servings: 8 Time Preparation: 15 minutes Ingredients 3 cups frozen or shelled peas or 4 cups packed whole snap peas 1 cup stock or water 3 tablespoons toasted pine nuts or walnuts 1 cup freshly grated Parmesan 1 clove minced garlic 1 handful of fresh mint or more to taste 2 tablespoons extra virgin olive oil or more as needed Salt and pepper (to taste) Preparation Place peas in a saucepan with just enough stock or water to come half way up their height. Cook for about 3-5 minutes, or until peas are bright green and tender. Put peas and liquid in a food processor or blender and start to purÃ©e. When purÃ©e is relatively smooth add nuts, cheese, garlic, mint, olive oil, salt and pepper. Puree more; taste and adjust seasoning, then thin with more liquid or oil as desired. Recipe compliments of Chef Karen Gill of Karen Cooks It. CONTACT US Conagra Brands PO Box 3768, Dept. KAN Omaha, NE 68103-0768 USA Toll free: (866) 344-6970 OTHER SITES Follow us on Twitter Useful Links: Privacy Policy © 2021 Conagra Brands, All Rights Reserved. Home | Pita Products | Recipes | Community We store your consent for 13 months with 0 partners for Analytics Provider, Marketing & Advertising, Strictly Necessary, Functional, and Social Media. Read our policy Accept All