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Chive Mascarpone Dip with Herbed Pita Chips Recipe

Chive Mascarpone Dip with Herbed Pita Chips Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 10 min. YIELD:16 servings


  • 1 carton (8 ounces) Mascarpone cheese
  • 3/4 cup minced fresh chives
  • 3/4 cup sour cream
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 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


  • 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° for 8-10 minutes or until crisp, turning once. Serve chips and vegetables with dip. Yield: 2 cups (48 chips).

Nutritional 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.

Reviews for Chive Mascarpone Dip with Herbed Pita Chips

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gertrudescook User ID: 7310740 222449
Reviewed Mar. 10, 2015

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

amyeverett33 User ID: 6171220 118228
Reviewed 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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