Natrel Roasted Red Peppers Whipped Dip and Spread
Lebanese cucumber, diced
cherry tomatoes, halved
avocado, diced and sprinkled with lemon juice
A few sprigs of fresh coriander
Salt and pepper
In a small bowl, combine the cucumber, tomatoes, mango and avocado with the coriander and drizzle with olive oil. Season with salt and pepper.
Place a layer of Natrel Roasted Red Peppers Whipped Dip and Spread on the bottom of each Mason jar. Add a layer of salsa, and then a layer of the vegetable and fruit mixture. Refrigerate the jars. Meanwhile, prepare the pita chips.
Slice the pitas into 8 wedges. Place them in a bowl, drizzle with olive oil and add salt to taste.
Arrange the pita wedges on a baking sheet and bake at 350°F for about 7 minutes, until they are golden brown and crispy.