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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Photo by pomplemousse
Reviewed: Aug. 23, 2008
Very good, and easy. I put in olive oil simply bc I didn't want to bother with melting butter. I also just kind of dipped and brushed the pita with the garlic mixture, then baked. They took more like 20 min to crisp up--I baked about 10-15 min on one side, then flipped over and baked some more. However, I had pocketless pita so mine were twice the thickness the recipe calls for. Thanks for the recipe idea!
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pomplemousse
Photo by pomplemousse
Cooking Level: Intermediate
Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 22, 2008
This was so easy and tasted so awesome! The whole family loved it & said it tasted as good as the restaurants. Will use this recipe again and again!
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tan676
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Photo by littlechef
Reviewed: Jun. 30, 2008
These were great with some changes. I used olive oil instead of butter and I baked them in the oven for about 20 minutes until they were crispy and browning a little. The spices provided a nice flavor and they were delicious with the spinach and artichoke dip II I made from this site. Thanks!
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littlechef
Photo by littlechef
Cooking Level: Intermediate
Home Town: Glenview, Illinois, USA
Living In: Coralville, Iowa, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 5, 2008
This was really good!
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Bethany
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 4, 2008
Fantastic!! I used Mediterranean Flatbread cut into wedges and this turned out great. Used for dipping into the Artichoke & Spinach Dip Restaurant Style from this site. DELISH!!
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Reviewer:

HollyC
Cooking Level: Expert
Home Town: Seattle, Washington, USA
Living In: Kansas City, Missouri, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: May 25, 2008
Very good and you can certainly use olive oil instead of butter, if desired. You can also try cooking them in a pan rather than in the oven! Yummy!
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Charger Fan
Cooking Level: Expert
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 3, 2008
Yum, the only thing I changed was butter to margarine. Thanks for sharing!
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NurseJanice
Photo by NurseJanice
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 31, 2008
I just popped these out of the oven and had to rate them right away. Delicious!!! They were so easy to prepare. I used whole wheat pita bread. I am taking them to work tomorrow to dip in hummus for lunch. What a wonderful (and healthy) alternative to greasy chips!
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Stephanie
Photo by Stephanie
Cooking Level: Expert
Living In: Tucson, Arizona, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Mar. 22, 2008
Marvellous!! We ate ours with the extra easy hummus recipe also on this site.
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Kim
Photo by Kim
Cooking Level: Intermediate
Home Town: Daytona Beach, Florida, USA
Living In: Marton, Manawatu-Wanganui, New Zealand
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Photo by pizzafreak
Reviewed: Mar. 6, 2008
I made these for myself for a light/quick lunch. At first it seems like there won't be enough sauce to pour over the pitas, but the flavor is VERY strong and you don't want too much, trust me! They were a little too crunchy for me, so I will take them out of the oven sooner next time, also I didn't cut the pita's in half because I wanted them to be softer and not like a chip. They were very good, I didn't even use a dip. Very good flavor.
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pizzafreak
Photo by pizzafreak
Cooking Level: Intermediate
Home Town: Indianapolis, Indiana, USA
Living In: Salisbury, Maryland, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 30, 2008
They were ok, but i used less butter. And some more seasoning.
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xxDXxx
Cooking Level: Intermediate
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 27, 2008
These turned out really good on the second batch. 10 minutes isn't enough and 15 minutes is way too long. Tasty!
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BP3
Photo by BP3
Cooking Level: Expert
Home Town: Waterville, New York, USA
Living In: Adelanto, California, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jan. 14, 2008
this is one of my all time faves, mom taught me. I do it a bit different, just put the margerin on the split pita, I use scissors to cut and split. Then I use an italian spice combo on the light side, add garlic powder and then top with parm. I do not bake, I broil, takes maybe at most five minutes and is supper crispy.
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3 users found this review helpful

Reviewer:

jmorris
Cooking Level: Expert
Home Town: Raleigh, North Carolina, USA
Living In: Chicago, Illinois, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 28, 2007
I modify this recipe when I make these. They need to be cooked longer and I usually need more butter to completely cover all the pita bread. With those changes, though, they're a huge hit. I like to serve them with a feta spread.
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Heather
Photo by Allrecipes
Cooking Level: Intermediate
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 23, 2007
A great, quick and easy appetiser. I did use a little more butter than suggested in order to cover all of the pita bread. They only took about 8 minutes in my oven. I served with Fresh Herb Dip from this site and it made a great start to our dinner. Many Thanks.
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Reviewer:

KEZ
Photo by Allrecipes
Home Town: St Austell, Cornwall, England, U.K.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
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