Layered Smuccies™ Sweet Strawberry & Mango Dip Recipe

1.) CINNAMON PITA CHIPS

• Preheat oven to 400єF
• 3 medium sized pita breads*, split into half thickness, then cut into triangles
• Cooking spray oil of your choice
• 1 Tbs. granulated sugar
• 1 1/2 tsp. ground cinnamon
• * For Gluten Free version, use Gluten Free Pita

1. Mix sugar and cinnamon in a large bowl and set aside.
2. Place pita pieces on a prepared baking sheet and spray lightly with cooking oil. Place in the oven for 5 minutes, flipping pitas over to bake evenly on both sides. Bake for another 5 minutes or until golden and crisp.
3. Remove from the oven and place in the big bowl with cinnamon sugar.
4. Lightly spray again with cooking oil and toss until evenly coated.

2.) SMUCCIES™ & MANGO SALSA

• 1 pint SMUCCIES™, washed and crowns removed
• 1 medium sized, ripe mango, peeled, seed removed
• 6 fresh Mucci Basil leaves
• 4 fresh mint leaves
• 1 tsp. fresh lime juice

1. Dice strawberries and place in a medium sized bowl.
2. Dice mango and add to strawberries.
3. Finely chop basil and mint leaves and mix gently with diced fruit.
4. Add lime juice, cover and refrigerate.

3.) LAYERED SMUCCIES™ & MANGO DIP

• 1 g. block cream cheese, softened
• 1/3 cup vanilla yogurt
• 1 Tbs. liquid honey
• 1 tsp. lime zest
• 1 tsp. lime juice

1. Place all ingredients in a food processor and blend until smooth.
2. Cover and refrigerate until ready to assemble dip.
3. Into the bottom of a glass bowl, place 1/3 of the Smuccies™ & MANGO SALSA. Carefully, spoon 1/2 of the cream cheese mixture over salsa and spread evenly. Top with another 1/3 SMUCCIES & MANGO SALSA. Repeat with the remaining cream cheese mixture, and top with the remaining salsa.
4. Cover and refrigerate until ready to serve with CINNAMON PITA CHIPS. Enjoy!

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