• Calories: 100-150 kcal
• Protein: 2-4g
• Fat: 8-12g
• Carbohydrates: 5-10g

Nutritional values are estimates and can vary significantly depending on factors such as ingredient brands, portion sizes, and cooking methods.

• Chop the onion and garlic finely.
• Heat the olive oil in a skillet over medium heat.
• Add the chopped onion and garlic to the skillet and sauté until softened and fragrant.
• Add the pimientos and crushed tomatoes to the skillet. Cook for 5 minutes, stirring occasionally.
• Cut the pita bread into triangles.
• Lightly grease the pita bread triangles with a little olive oil.
• Toast the pita bread triangles in the oven or on a griddle until lightly golden brown.
• Serve the tomato dip with the toasted pita bread triangles and sour cream (optional).