Mexican-style Whipped Cottage Cheese Dip with Pita Chips

By:
Emilie Gaillet
Serves
6
Preparation
20 MIN
Recipe ingredients
Ingredients
1
container
Natrel Roasted Red Peppers Whipped Dip and Spread
1/3
cup
store-bought salsa
1
Lebanese cucumber, diced
8
cherry tomatoes, halved
1/2
avocado, diced and sprinkled with lemon juice
1
mango, diced
A few sprigs of fresh coriander
Olive oil
Salt and pepper
4
pitas
Preparation
In a small bowl, combine the cucumber, tomatoes, mango and avocado with the coriander and drizzle with olive oil. Season with salt and pepper.
Place a layer of Natrel Roasted Red Peppers Whipped Dip and Spread on the bottom of each Mason jar. Add a layer of salsa, and then a layer of the vegetable and fruit mixture. Refrigerate the jars. Meanwhile, prepare the pita chips.
Slice the pitas into 8 wedges. Place them in a bowl, drizzle with olive oil and add salt to taste.
Arrange the pita wedges on a baking sheet and bake at 350°F for about 7 minutes, until they are golden brown and crispy.

Find all products in this recipe

Whipped Roasted Red Peppers