It’s funny how many foods can double as a dip.
Risotto was something I had never even thought of as a dip until a few weeks ago, when a missing comma in an email turned “risotto, dip” into “risotto dip!”
“I’ve never heard of risotto dip but it sounds amazing!” my friend replied. Neither had I. But as you might imagine, it was in fact amazing.
Nice and thick pita chips were the perfect vessel to carry this creamy, cheesy Risotto Feta Dip
from the bowl to my watering mouth.
Browned onions were a major flavor component of this dip. It really added a savory and very “dippy” element since browned onions are the basis of many classic dips.
I also added some herbs that I had in my fridge. Feel free to mix and match.
Because I was making this risotto with milk, it looked like a rice pudding at first.
Finally, the cheese brings everything together and adds that pungent saltiness you can only get from feta.
To make your own pita chips, just cut pita bread pockets into chip size pieces, toss in oil and salt, and roast at 350 until crisp. Toss them once during roasting to facilitate even cooking.
The recipe makes double what you see here, and it is important to have that backup bowl because the first will disappear really quick!
More Risotto RecipesDan Whalen often turns things into dips on his blog The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!