1Quarter each pita bread, then unfold each piece and cut it in half. Place the pita pieces on a cookie sheet, sprinkle them with a bit of garlic salt and dill (optional). Bake at 350 for 8-10 minutes until crispy.
2Combine the remaining ingredients in a bowl, cover and refrigerate for at least 6 hours before serving with the pita dippers.
3Yields about 2 cups of salsa and 32 pita dippers.