cut each pita fold into 8 wedges. Insert pretzel stick helf into center of bottom of each wedge to form "tree trunk"
in a small bowl, mix sour cream, guacamole, parsley, and garlic-pepper blend. spread about 1 tablespoon sour cream mixture on each pita wedge.
blot bell pepper with paper towel to remove excess moisture. Sprinkle about 1/4 teaspoon bell pepper on each wedge or arrange to form a garland. If desired, cover and refrgerate up to 8 hours before serving.
Originally Submitted
5/2/2008
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