Taste of Home
Chive Mascarpone Dip with Herbed Pita Chips
TOTAL TIME: Prep: 25 min. Bake: 10 min.
YIELD: 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
Ingredients
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1 carton (8 ounces) mascarpone cheese
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3/4 cup minced fresh chives
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3/4 cup sour cream
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4 bacon strips, cooked and crumbled
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1/4 teaspoon salt
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1/4 teaspoon pepper
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PITA CHIPS:
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8 whole wheat pita breads (6 inches)
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1/4 cup minced fresh oregano
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1/4 cup olive oil
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1/2 teaspoon salt
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1/2 teaspoon pepper
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Assorted fresh vegetables
Directions
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1.
In a small bowl, combine the first 6 ingredients. Chill until serving.
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2.
Cut each pita bread into 6 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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