Dip Platter
Dip platter with colour and crunch! Sometimes you want to make a Grazing Platter Board or simple Homemade Pita Chips and do an easy dip platter recipe.
Nutrition Facts
Ingredients
Instructions
Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5 Line a baking tray with grease proof paper Use a knife and a chopping board to cut the pita bread, in half, half again and then thirds to make the chips. Lay each chip out flat on the baking tray, spray with oil, sprinkle with salt and place in the oven Cook the pita chips for 5-10 mins until light golden brown and crispy. Use an oven mit to remove from the tray and set aside till ready to plate.
Add sun-dried tomato, reserved oil and cream cheese to the bowl of the food processor Blitz for 10 -15 seconds, scrape down the sides of the bowl using a spatula and stir to combine Transfer to a bowl and place on platter.
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Notes
Note 1 This is the standard size jar of Sun-dried tomatoes. Drain, but keep the oil as it has great flavour and adds a depth to the taste of the dip.
Note 2 The cream cheese will be easier to work with if you take it out of the fridge in advance. Let it sit on the bench for a little bit prior to using if you can.
Note 3 If you purchase sun-dried tomatoes in their own oil, then use this in the dip also. It has great taste and enhances the flavour combination. For some recipes if you purchase sun-dried tomatoes from the deli I suggest using olive oil instead as they won't come packed in oil. For this recipe, however, if you use sun-dried tomatoes that are in a small tab with no liquid, only use 1 teaspoon oil. We don't want a super oily, olive oil flavour. Omit it completely if you wish. It will change the texture but only ever so slightly and the taste is more important that the texture.
Note 4 Drain and discard the liquid from the artichokes. It is no where near as nice as the sun-dried tomato oil. Plus the artichokes as they are bigger than sun-dried tomatoes, will have absorbed some of this oil as they come preserved in it.
Note 5 The lemon juice will help balance out the flavours in this dip. Add more if you like and taste as you go.
Note 6 These are the large round wholewheat pita breads that you can use for thin crust pizzas. Keep them 2 sided as they break easily if too thin. Cut directly through both sides with the knife to make your chips.
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Reviews from the Original Source
I've started making these a few hours before dinner. It allows my boys to graze and have a healthier snack option. Definitely adding the sun-dried tomato spread. So good!
This is perfect for entertaining!! I love it!
That platter looks fabulous with all the cream cheese loaded dips and pita chips.. Sundried tomato is my fav of the lot!
I am all over that sundried tomato dip. These all sound incredible! Loving the artichoke too.
This is my ideal kind of snack food! Great for parties too.
Did you make this recipe?
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