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Whipped cheese with pitta chips recipe
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Deliciously light and zesty, this cheesy side dip is the perfect accompaniment to any platter. Serve with baked pitta chips for the ideal crunch and taste combo. See method
Ingredients
- 3 white pittas
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 100g soft cheese
- 200g ricotta
- 1 garlic clove, crushed
- 15g fresh flat-leaf parsley, roughly chopped
- 30g pack fresh basil, two-thirds roughly chopped, one-third leaves picked
- 1 lemon, zested
Each serving contains
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Energy
1120kj
269kcal
13%
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Fat
18g
25%
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Saturates
8g
38%
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Sugars
2g
2%
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Salt
0.5g
9%
of the reference intake
Carbohydrate 20g
Protein 7.3g
Fibre 1.5g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Cut the pitta into 4cm triangles and place on a baking tray. Drizzle with 2 tbsp olive oil, sprinkle over the paprika and season with salt. Bake for 12-14 mins, turning halfway.
- Meanwhile, beat the soft cheese, ricotta, garlic, chopped herbs and most of the lemon zest for 3-4 mins with a wooden spoon until light and airy. Transfer to a serving bowl, drizzle with 1 tbsp olive oil and scatter with the basil leaves and remaining lemon zest. Serve with the pitta chips for dipping.
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