Warm Kale Dip with Pita Chips - Air Fry Everything

200c

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Step 1

1. Pre-heat the air fryer to 390°F / 200c. 2. Split the pita breads open so you have 2 circles. Cut each circle into 8 wedges. Place all the wedges into a large bowl and toss with the olive oil. Season with the paprika, salt and pepper and toss to coat evenly. Air-fry the pita triangles in two batches for 5 minutes each, shaking the basket once or twice while they cook so they brown and crisp evenly. Pita Chips: 4 pita breads 1 tablespoon olive oil 1/2 teaspoon paprika salt and freshly ground black pepper 3. Combine the cream cheese, ricotta cheese, Fontina cheese Italian seasoning, garic powder, salt and pepper in a large bowl. Fold in the spinach and mix well. 4. Transfer the spinach-cheese mixture to a 7-inch ceramic baking dish or cake pan. Sprinkle the Parmesan cheese on top and wrap the dish with aluminum foil. Transfer the dish to the basket of the air fryer, lowering the dish into the basket using a sling made of aluminum foil (fold a piece of aluminum foil ito a strip about 2-inches wide by 24-inches long). Fold the ends of the aluminum foilover the top of the dish before returning the basket to the air fryer. Air-fry for 30 minutes at 390°F / 200c. With 4 minutes left on the air fryer timer, remove the foil and Iet the cheese brown on top. Spinach Dip: 8 ounces cream cheese, softened at room temperature 1 cup ricotta cheese 1 cup grated Fontina cheese 1/2 teaspoon Italian seasoning 1/2 teaspoon garlic powder 3/4 teaspoon salt freshly ground black pepper 16 ounces frozen chopped spinach, thawed and squeezed dry 1/4 cup grated Parmesan cheese 1/4 teaspoon dried oregano 5. Sprinkle the diced tomato and oregano on the warm dip and serve immediately with the pita chips.