Cool Gazpacho Dip

8oz. cream cheese, softened
1/4c. sour cream
2oz. shredded cheddar cheese
2tbs. minced fresh cilantro
1 garlic clove, pressed
1sm. tomato, seeded and chopped
2 green onions, sliced
1/3c. chopped cucumber
Baked Pita Chips

 In medium bowl, combine cream cheese and sour cream. Mix well. Stir in cheddar, cilantro, and garlic. Cover. Chill 2-3 hours for flavors to blend. Transfer to 8 or 9" pie plate just before serving. Top w/ tomato, onion, and cucumber. Serve w/ baked pita chips. Yield 12 servings

Baked Pita Chips

4 pita bread rounds
Preheat oven to 400º. Cut each round crosswise in half. Split each piece in half to form a total of 16 half-rounds. Cut each piece in half to form 2 triangles. Arrange in single layer on baking sheet. Bake 8-10 min. or till crisp and light brown. Remove from pan. Cool completely.

Yield 32 pita chips