Ricotta and Avo Dip with Spicy Quorn Mince and Pita Wedges
A creamy cheese and veggie dip served with charred pita wedges – perfect as a snack when entertaining or a light lunch.
- Makes : 8 |
- Difficulty: easy
- Prep Time : 25 mins |
- Cook Time : 20 mins
1 C (250 ml / 225 g) ricotta
1 (20 g) spring onion, chopped
2 Tbsp (30 ml) sour cream
1 Tbsp (15 ml) chives
1 Tbsp (15 ml) basil
1 Tbsp (15 ml) lemon juice
salt and pepper
1 Tbsp (15 ml) olive oil + extra for serving
300 g Quorn Soy-free, Meat-free Mince
1 (4 g) clove garlic, finely chopped
1 (2 g) Thai green chilli, finely chopped
1 Tbsp (15 ml) Za’atar spice
salt and pepper
12 (480 g) mini pitas, halved
½ C (125 ml / 65 g) mini cucumbers, thinly sliced
handful small basil leaves
Combine all of the ingredients in a food processor and blend until smooth. Season to taste and refrigerate until needed.
Heat the oil in a large pan over medium heat. Add the shallots, and sauté for 2 minutes. Add the mince and sauté for a further 10 minutes. Stir in the garlic, chilli and Za’atar spice and sauté for 2 minutes. Season to taste.
Heat a griddle pan until smoking hot. Brush the pitas with olive oil and chargrill on each side until crisp, this should take about 30 seconds a side.
Spoon the ricotta dip into one large serving bowl or two smaller serving dishes. Sprinkle the mince and cucumbers on top. Garnish with pine nuts and basil leaves. Serve with the pita wedges.
TIP: Add more chillies to the mince, if preferred. Always start with one chilli only, or deseed them if you’re worried about too much heat.
TIP: The dip is also great served with tortilla chips, mini rice cakes or seed crackers.