Description
A creamy cheese and veggie dip served with charred pita wedges – perfect as a snack when entertaining or a light lunch.
Ingredients
Dip
1 C (250 ml / 225 g) ricotta
1 (300 g) large avocado, chopped
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
Spicy Mince
1 Tbsp (15 ml) olive oil + extra for serving
1 (35 g) shallot, chopped
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
Pita Wedges
12 (480 g) mini pitas, halved
olive oil, for brushing
To Serve
½ C (125 ml / 65 g) mini cucumbers, thinly sliced
2 Tbsp (30 ml) pine nuts, toasted
handful small basil leaves
Instructions
Dip
Combine all of the ingredients in a food processor and blend until smooth. Season to taste and refrigerate until needed.
Spicy Mince
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.
Pita Wedges
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.
To Serve
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.
Notes
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.
