Crispy Pita Chips:
10 pieces of whole wheat pita bread, 6-8 inches in diameter
1/2 cup extra-virgin olive oil
Sweet Pea Dip:
3 1/2 cups frozen peas, cooked and cooled
1 cup fresh ricotta
5 mint leaves
1 1/2 teaspoons kosher salt
Preheat oven to 350ºF.
Make Pita Chips: Using scissors, cut off edges around the circumference of each pita. Split the pita into two round circles. Cut circles in half. Cut each half into 3-4 triangles. Lay triangles inner side up on a baking sheet. Brush or spray each with olive oil then sprinkle with salt. Toast until golden and lightly crisp (about 10 minutes).
Dip: Place peas, ricotta, mint, and kosher salt in bowl of food processor and pulse to create a thick, chunky dip. Transfer mixture to center of a serving platter and shape into a mound. Nestle pita chips around dip to make a flower (with dip being in center and triangles pointing out). Garnish center of dip with mint sprig. Alternatively, you can serve the dip with vegetables such as carrot sticks, celery, or bell pepper. Serve.
Recipe created by Parties That Cook®
Makes 24 pieces
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