INGREDIENTS
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1 (18 count) mini pita pockets (Cut in half)
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1/4 cup margarine
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1/2 cup finely diced onion
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1 (8 ounce) cream cheese
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8 slices bacon (cooked cooled and crumbled)
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1 small tomato, finely chopped
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1/3 cup use a small 4 1/2 ounce jar of garlic and jalapeno puree