Chive Mascarpone Dip with Herbed Pita Chips

This dip featuring cream cheese, veggies and pita bread works well when you have chives to use up. Make the dip 2 to 3 days in advance for best flavor.

Yield

2 cups dup and 48 chips) (16 servings)

Dip Ingredients

1 (8 ounce) carton 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 Chip Ingredients

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

Preheat oven to 400°F (204°C).

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 for 8 to 10 minutes or until crisp, turning once. Serve chips and vegetables with dip.

Estimate Time

Preparation Time: 15 minutes
Bake Time: 10 minutes

Nutritional Information

Amount per serving (2 tablespoons dip with 3 chips calculated without vegetables): Calories 210, Fat 13 g (Saturated Fat 6 g), Cholesterol 27 mg, Sodium 329 mg, Carbohydrate 18 g, Fiber 2 g, Protein 5 g.

Recipe Courtesy Of

Sarah C. Vasques, Milford, New Hampshire

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