Zesty Lemon Herb Ricotta Dip with Crispy Baked Pita Chips

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. 1

   Preheat oven to 375°F (190°C).

2. 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. 3

   Cover and refrigerate the ricotta dip for at least 10 minutes to allow flavors to meld.

4. 4

   Cut the pita bread rounds into 8 wedges each to create chips.

5. 5

   Place the pita wedges on a baking sheet.

6. 6

   Brush both sides of the pita wedges with olive oil and sprinkle them with garlic powder and paprika.

7. 7

   Bake the pita chips in the preheated oven for 8-10 minutes, or until golden and crispy.

8. 8

   Remove the pita chips from the oven and let them cool slightly.

9. 9

   Serve the chilled lemon herb ricotta dip with the warm, crispy pita chips on the side.