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Whipped Ricotta and Pita Chips

Prep Time:

12 min

Cook Time:

15 min

Serves:

10

Level:

Beginner

Category:

From Shari's Kitchen

Submitted by:

Shari Criso

About the Recipe

Elevate your snack game with Whipped Ricotta and Pita Chips, a creamy, dreamy dip that’s as effortless as it is delicious! This light and fluffy ricotta is blended to perfection, creating a velvety spread that pairs beautifully with crisp, golden pita chips. Whether you're hosting a dinner party, looking for a simple yet elegant appetizer, or just craving a flavorful dip, this recipe delivers the perfect balance of creamy, crunchy, and savory-sweet goodness. Drizzle with olive oil and top with fresh herbs, or pistachios and honey, and get ready to dip, spread, and savor every bite!

Ingredients

Whipped Ricotta

1 (15 ounces) container whole milk ricotta cheese

2 Tablespoons extra-virgin olive oil, plus more as needed

1 lemon, zested

Kosher salt and black pepper, to taste

1 bunch de-stemmed fresh herbs (such as oregano, basil, and/or thyme), or toppings of your choice (such as pistachios and honey)


Pita Chips

4-6 pita pockets

3-4 Tablespoons olive oil

½ teaspoon kosher salt

2-3 teaspoons zaatar seasoning, optional

Preparation

Whipped Ricotta

  1. In a food processor or stand mixer, combine the ricotta cheese, olive oil, lemon zest, and salt and pepper.

  2. Process or mix until smooth and creamy, scraping down the sides of the bowl as needed.

  3. Transfer the whipped ricotta to a serving bowl. 

  4. Drizzle with a little extra olive oil, sprinkle with black pepper, and garnish with fresh herbs, if desired, or toppings of your choice.


Pita Chips

  1. Cut the pita pockets into 8-12 pieces depending on how big they are. You want to make about 1½-inch pieces.

  2. Add the oil, za’atar (or salt, pepper, garlic, powder, etc.) to the oil and stir to combine. Add the pita chips to a large bowl and drizzle the oil over the pita pieces. Toss the pita chips to ensure that they are coated well in the oil.

  3. Heat the air fryer to 325ºF for at least 5 minutes. 

  4. Add the pita pieces to the air fryer. You can add up to 4 pitas at once, for 6 pitas. 

  5. Spray the tops with cooking spray if the pita looks dry, and cook for 4 minutes. 

  6. Gently toss or flip and continue to cook for another 3-8 minutes or until the pita pieces are golden and crispy. Thicker pocket pitas will take longer, thin Lebanese pita will cook quicker. 

  7. Serve pita chips

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