Description
For the Whipped Ricotta Dip:
1 ½ cups whole milk ricotta cheese
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp lemon zest
1 garlic clove, minced
½ tsp salt
¼ tsp black pepper
½ tsp dried oregano
¼ tsp red pepper flakes (optional)
For Garnish:
¼ cup cherry tomatoes, halved
2 tbsp crumbled feta cheese
1 tbsp honey (optional)
1 tbsp chopped fresh basil or parsley
Drizzle of olive oil
For the Toasted Pita Chips:
3 pita breads, cut into triangles
2 tbsp olive oil
½ tsp garlic powder
½ tsp salt
Directions:
Make the Pita Chips: Preheat oven to 375°F (190°C). Arrange pita triangles on a baking sheet, brush with olive oil, and sprinkle with garlic powder and salt.
Bake for 10-12 minutes or until golden and crisp.
Whip the Ricotta: In a food processor, blend ricotta, olive oil, lemon juice, lemon zest, garlic, salt, black pepper, oregano, and red pepper flakes until
smooth and creamy.
Assemble the Dip: Transfer whipped ricotta to a serving bowl. Top with cherry tomatoes, crumbled feta, a drizzle of honey (if using), fresh herbs, and a final
drizzle of olive oil.
Serve: Pair with warm toasted pita chips and enjoy this creamy, zesty Mediterranean dip!
Prep Time: 10 minutes Cooking Time: 12 minutes Total Time: 22 minutes Kcal: 280 per serving Servings: 4 servings
