Whipped cheese with pitta chips recipe
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- Serves 6
- 5 mins to prepare and 15 mins to cook
- 269 calories / serving
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
- Energy
- 1120kJ 269.0kcal
- Fat
- 18g
- Saturates
- 8g
- Salt
- 0.5g
- Sugars
- 2g
of the Reference intake
Carbohydrate 20.0gProtein 7.3gFibre 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.
- See more snack recipes.
