Ingredients
1 package (8 ounces) cream cheese, softened3 tablespoons whole milk1 tablespoon lemon juice2 cups cubed cooked chicken1/2 cup chopped green pepper2 tablespoons chopped green onions1 teaspoon ground mustard1/2 teaspoon dried thyme1/2 teaspoon salt1/8 teaspoon pepper1/4 cup chopped walnuts6 pita pocket halves
Preparation
In a large bowl, beat the cream cheese, milk and lemon juice until smooth. Stir in the chicken, green pepper, onions, mustard, thyme, salt and pepper; refrigerate.
Just before serving, stir in walnuts. Spoon about 1/2 cup filling into each pita half.
