Chive Mascarpone Dip with Herbed Pita Chips Recipe

5 2 1
Chive Mascarpone Dip with Herbed Pita Chips Recipe
Chive Mascarpone Dip with Herbed Pita Chips Recipe photo by Taste of Home
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Chive Mascarpone Dip with Herbed Pita Chips Recipe

Read Reviews
5 2 1
Publisher Photo
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
Featured In: Homemade Snack Recipes
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 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).
Originally published as Chive Mascarone Dip with Herbed Pita Chips in Taste of Home February/March 2012, p25

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.

  • 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
  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).
Originally published as Chive Mascarone Dip with Herbed Pita Chips in Taste of Home February/March 2012, p25

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Reviews forChive Mascarpone Dip with Herbed Pita Chips

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MY REVIEW
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."

MY REVIEW
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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