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Chive Mascarpone Dip with Herbed Pita Chips

 Chive Mascarpone Dip with Herbed Pita Chips
I have a massive herb garden in the summer, with an abundance of chives. This dip featuring cream cheese, veggies and pita bread works well when you have chives to use up. Make the dip 2-3 days in advance for best flavor. —Sarah C. Vasques, Milford, New Hampshire
16 ServingsPrep: 25 min. Bake: 10 min.

Ingredients

  • 1 carton (8 ounces) Mascarpone cheese
  • 3/4 cup minced fresh chives
  • 3/4 cup sour cream
  • 4 bacon strips, cooked and crumbled
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • PITA CHIPS:
  • 8 whole wheat pita breads (6 inches)
  • 1/4 cup minced fresh oregano
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Assorted fresh vegetables

Directions

  • In a small bowl, combine the first six ingredients. Chill until
  • serving.
  • Cut each pita bread into six wedges; arrange in a single layer on
  • ungreased baking sheets. In a small bowl, combine the oregano, oil,
  • salt and pepper; brush on pita wedges. Bake pitas at 400° for
  • 8-10 minutes or until crisp, turning once. Serve chips and
  • vegetables with dip. Yield: 2 cups (48 chips).

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Chive Mascarpone Dip with Herbed Pita Chips (continued)

Nutritional Facts: 2 tablespoons dip with 3 chips (calculated without vegetables) equals 210 calories, 13 g fat (6 g saturated fat), 27 mg cholesterol, 329 mg sodium, 18 g carbohydrate, 2 g fiber, 5 g protein.