Zesty Lemon Herb Ricotta Dip with Crispy Baked Pita Chips
Bright, creamy, and bursting with flavor, this Zesty Lemon Herb Ricotta Dip is your new party favorite! Paired with golden, crispy baked pita chips, it’s the ultimate snack combo. Whether for a gathering or a cozy night in, this recipe is a breeze to whip up and impossible to resist!
4.5 out of 5 (2 ratings)
Prep Time
15 minutes
Cook Time
10 minutes
Servings
4 servings
Cuisine
Mediterranean
Ingredients
- •1 cup ricotta cheese
- •1 lemon, zested and juiced
- •2 tablespoons olive oil
- •2 tablespoons fresh parsley, chopped
- •1 tablespoon fresh dill, chopped
- •1 clove garlic, minced
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •4 whole wheat pita bread rounds
- •2 tablespoons olive oil (for pita chips)
- •1/2 teaspoon garlic powder
- •1/2 teaspoon paprika
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a medium bowl, mix ricotta cheese, lemon zest, lemon juice, olive oil, parsley, dill, minced garlic, salt, and pepper. Stir until well combined.
- 3
Cover and refrigerate the ricotta dip for at least 10 minutes to allow flavors to meld.
- 4
Cut the pita bread rounds into 8 wedges each to create chips.
- 5
Place the pita wedges on a baking sheet.
- 6
Brush both sides of the pita wedges with olive oil and sprinkle them with garlic powder and paprika.
- 7
Bake the pita chips in the preheated oven for 8-10 minutes, or until golden and crispy.
- 8
Remove the pita chips from the oven and let them cool slightly.
- 9
Serve the chilled lemon herb ricotta dip with the warm, crispy pita chips on the side.
Nutrition Information
Calories
220 calories per serving
Protein
8g
Carbs
20g
Fat
12g
Frequently Asked Questions
Q: Can I make this dip ahead of time?
A: Yes, you can prepare the ricotta dip up to 24 hours in advance. Cover it tightly and store it in the refrigerator. This actually allows the flavors to meld together even more, making it taste better. However, prepare the pita chips fresh for the best texture.
Q: What can I use as a substitute for fresh herbs?
A: If you don't have fresh parsley or dill, you can use dried herbs instead. Substitute 2 teaspoons of dried parsley and 1 teaspoon of dried dill in place of the fresh herbs. Keep in mind that dried herbs have a more concentrated flavor, so use them sparingly.
Q: Can I use a different type of cheese instead of ricotta?
A: Yes, you can substitute ricotta with cottage cheese or mascarpone. If using cottage cheese, blend it in a food processor to achieve a smoother consistency. Mascarpone will give a richer and creamier texture.
Q: How do I prevent the pita chips from becoming too soft or soggy?
A: Make sure to bake the pita chips until they are golden and crispy, which typically takes 8-10 minutes. If they still seem soft, leave them in the oven for an additional 1-2 minutes, keeping a close watch to prevent burning. Also, let them cool completely before storing to maintain their crispness.
Q: What’s the best way to store leftovers?
A: Store the ricotta dip in an airtight container in the refrigerator for up to 3 days. The pita chips should be stored in an airtight container at room temperature for up to 2 days. If the chips lose their crispness, you can reheat them in the oven at 350°F (175°C) for 3-5 minutes.
Q: Can I make this recipe gluten-free?
A: Yes, you can make this recipe gluten-free by using gluten-free pita bread or crackers instead of whole wheat pita bread. Follow the same preparation steps for baking the chips or use store-bought gluten-free crackers as an alternative.
Q: What are some serving variations for this dip?
A: This dip pairs well with fresh vegetable sticks like carrots, celery, and cucumber slices. You can also serve it as a spread for sandwiches or wraps. For an extra twist, drizzle a little honey over the dip or sprinkle it with crushed red pepper flakes for a sweet or spicy kick.
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