CREAM CHEESE DIPS & PITTA

You bring the joy; we’ll bring the simplicity! Arla Cream Cheese is the perfect base to make a range of fantastically fresh and gloriously tasty dips. Simple to make and simple to share 🤍

 

Time: 30 minutes

 

INGREDIENTS

  • 3 white pittas

HERB DIP:

  • 1 pack of Arla cream cheese (200g)
  • 1 tbsp of chopped fresh parsley & chipped fresh chives
  • 1 tbsp of extra virgin olive oil

Sundried TOMATO Dip:

  • 1 pack of Arla cream cheese (200g)
  • 2 tbsp of sundried tomatoes (from a jar with oil)

ROAST Garlic Dip:

  • 1 pack of Arla Natural Cream Cheese (200g)
  • 1 tbsp roasted garlic, minced*
  • 1 tbsp sliced peppers (from a jar in oil)  

METHOD

  1. Slice your pitta breads into 4cm triangles and pop in an air-fryer at 200ºC for 5 minutes to crisp them up.

HERB CREAM CHEESE DIP

  1. Take the chopped herbs and fold them through the Arla Natural Cream Cheese with
  2. a wooden spoon until light and airy.
  3. Transfer to a serving bowl, drizzle with 1 tbsp of extra virgin olive oil and sprinkle the herb mix on top.

SUNDRIED TOMATO CREAM CHEESE DIP

  1. Finely chop the sundried tomatoes and fold through the Arla Natural Cream
  2. Cheese.
  3. Transfer to a serving bowl, drizzle with 1 tbsp olive oil from the tomato jar and a few slices of sundried tomato.

ROAST GARLIC CREAM CHEESE DIP

  1. *To make your own roasted garlic, simply slice the top off a garlic bulb, drizzle with olive oil and a sprinkle of salt and pepper, then roast in an oven at 150ºc for around 25 minutes, or in an air fryer at 150ºC for around 15 minutes. When ready, squeeze the bulb and the soft roasted cloves of garlic will pop out of their papery shells. Allow to cool before mincing and using the dip.
  2. Fold the minced roasted garlic through the Arla Natural Cream Cheese with a
  3. wooden spoon until light and airy.
  4. Transfer to a serving bowl and top with the sliced roasted peppers and a drizzle of oil from the jar.