4

flavored or plain pita folds or pita (pocket) breads (about 6 inches in diameter)

16

thin pretzel sticks, halved

1/2

cup fat-free sour cream

1/2

cup guacamole

2

tablespoons finely chopped parsley

1/4

teaspoon garlic-pepper blend

1/4

cup very finely chopped red bell pepper

1

Cut each pita fold into 8 wedges. Insert pretzel stick half into center of bottom of each wedge to form "tree trunk."

2

In small bowl, mix sour cream, guacamole, parsley and garlic-pepper blend. Spread about 1 teaspoon sour cream mixture on each pita wedge.

3

Blot bell pepper with paper towel to remove excess moisture. Sprinkle about 1/4 teaspoon bell pepper on each wedge or arrange to form a garland. If desired, cover and refrigerate up to 8 hours before serving.