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Chive Mascarpone Dip with Herbed Pita Chips

2 reviews
Test Kitchen Approved
Total Time

Prep: 25 min. Bake: 10 min.

Makes

2 cups (48 chips)

I have a massive herb garden in the summer, with an abundance of chives. This cream-cheesy dip helps use them up. Make it a few days in advance for best flavor. —Sarah Vasques, Milford, New Hampshire
Chive Mascarpone Dip with Herbed Pita Chips
Chive Mascarpone Dip with Herbed Pita Chips Recipe photo by Taste of Home
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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

  1. In a small bowl, combine the first six ingredients. Chill until serving.
  2. 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° until crisp, 8-10 minutes, turning once. Serve chips and vegetables with dip.

Nutrition Facts

2 tablespoons dip with 3 chips (calculated without vegetables): 210 calories, 13g fat (6g saturated fat), 27mg cholesterol, 329mg sodium, 18g carbohydrate (1g sugars, 2g fiber), 5g protein.

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Reviews

Click stars to rate
Average Rating:
  • gertrudescook
    Mar 10, 2015

    This dip is amazing! I've already made it a half a dozen times. Love the homemade pita chips also.

  • Tracy D
    Dec 9, 2012

    No comment left

  • amyeverett33
    Aug 2, 2012

    This dip is delicious! i would make the day before for fuller flavor. We also used as a sandwich spread and it was outstanding! i used store bought pita chips but liked pretzels the best.

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