Mexican-style Whipped Cottage Cheese Dip with Pita Chips

20 min
  • 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
  1. In a small bowl, combine the cucumber, tomatoes, mango and avocado with the coriander and drizzle with olive oil. Season with salt and pepper.
  2. 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.
  3. Slice the pitas into 8 wedges. Place them in a bowl, drizzle with olive oil and add salt to taste.
  4. Arrange the pita wedges on a baking sheet and bake at 350°F for about 7 minutes, until they are golden brown and crispy.

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Roasted Red peppers