Yay! Our first sunny spring weekend in Wisconsin! I know I'm elated…how about you?
I think everyone around the All Things Libby house feels little more well rested and rejuvenated after our lungs had a chance to be filled with fresh spring air, that and a little vitamin D go a long way for this outdoor soul. Even had the boys helping me in the yard this summer. Big dreams for the yard this summer...I'll keep you posted of progress!
This weekend's treat was a light, fluffy, sweet and creamy Cannoli Dip served with cinnamon sugar pita chips. It was super easy to whip up and there was plenty to enjoy!
Then add 2 tsp of vanilla extract and 1 cup of powdered sugar.
Finally, fold in one cup of mini chocolate chips, which were great for some added texture, of which I am a huge fan!
Low fat versions of both of the creamy ingredients were used and you wouldn't even know that the fat was missing amongst this creamy deliciousness.
To make the cinnamon sugar pita chips, the oven was preheated to 375 F.
Pitas were cut into chips by using a pizza wheel.
Sprayed with cooking spray and sprinkled with cinnamon and sugar before going into the oven for 10 minutes for the perfect combination of crispy, crunchy and chewy.
This dip would be a great addition to next week's Mother's Day menu or a nice treat for a picnic or family gathering.
As you can see, this dip was also served with scrumptious strawberries, which are also just coming into their prime!
8 oz of cream cheese
15 oz of ricotta
2 tsp of vanilla extract
1 cup of powdered sugar
One cup of mini chocolate chips
Mix all of the ingredients together and refrigerate before serving.
Cinnamon Sugar Pita Chips
Preheat oven to 375 F
Cut the pitas into chips with a pizza wheel.
Coat with cooking spray, sprinkle with cinnamon and sugar.
Baked for 10 minutes, less if using halves of the pitas.
They crisp up nicely as they cool.