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Whipped cheese with pitta chips recipe

Whipped cheese with pitta chips recipe

2 ratings

Deliciously light and zesty, this cheesy side dip is the perfect accompaniment to any platter. Serve with baked pitta chips for the ideal crunch and taste combo. See method

  • Serves 6
  • 5 mins to prepare and 15 mins to cook
  • 269 calories / serving
  • Vegetarian


  • 3 white pittas
  • 3 tbsp olive oil
  • 1 tsp smoked paprika
  • 100g soft cheese
  • 200g ricotta
  • 1 garlic clove, crushed
  • 15g fresh flat-leaf parsley, roughly chopped
  • 30g pack fresh basil, two-thirds roughly chopped, one-third leaves picked
  • 1 lemon, zested 

Each serving contains

  • Energy

  • Fat

    18g 25%
  • Saturates

    8g 38%
  • Sugars

    2g 2%
  • Salt

    0.5g 9%

of the reference intake
Carbohydrate 20g Protein 7.3g Fibre 1.5g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Cut the pitta into 4cm triangles and place on a baking tray. Drizzle with 2 tbsp olive oil, sprinkle over the paprika and season with salt. Bake for 12-14 mins, turning halfway. 
  2. Meanwhile, beat the soft cheese, ricotta, garlic, chopped herbs and most of the lemon zest for 3-4 mins with a wooden spoon until light and airy. Transfer to a serving bowl, drizzle with 1 tbsp olive oil and scatter with the basil leaves and remaining lemon zest. Serve with the pitta chips for dipping. 
See more snack recipes.

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