Preparation:
Measure chopped ripe olives and reserve. Soften cream cheese at room
temperature and combine with sour cream, dill and parsley. Add reserved
olives. Mix well. Warm pita bread slightly and slice carefully into two
circular halves (resembling tortillas). Spread approximately 1/2 cup of
mixture over half of the pita circles. Top with remaining halves. Press
firmly. Grill or broil over/under high heat until first sides are golden
brown. Flip with spatula and cook second sides. Cut into four wedges. Serve
hot or warm. |
