Ingredients:

  • 8 ounces (225g) cream cheese, softened
  • 1 cup (200g) powdered sugar
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 cup (120ml) heavy cream
  • 4 ounces (115g) semisweet chocolate, melted and slightly cooled
  • 2 ounces (55g) dark chocolate (70% cacao or higher), finely chopped
  • 2 tablespoons (30ml) heavy cream
  • 6 whole wheat pita breads
  • 3 tablespoons (45ml) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon (5ml) ground cinnamon

Instructions:

  1. Preheat oven to 350°F (175°C). Cut pita breads into wedges. Brush with melted butter. Combine sugar and cinnamon and sprinkle over pita wedges. Bake until golden brown and crispy. Cool completely.
  2. Beat softened cream cheese with powdered sugar and vanilla extract until smooth. Gradually add heavy cream until light and fluffy.
  3. Heat heavy cream in a saucepan or microwave until simmering. Pour over chopped dark chocolate and let sit for 1 minute. Stir until smooth and glossy.
  4. Transfer cheesecake dip to a serving bowl. Drizzle melted semisweet chocolate evenly over the dip. Using a piping bag or zip-top bag (with a small corner snipped off), pipe concentric circles of dark chocolate ganache on top of the dip, starting from the center.
  5. Using a toothpick or skewer, drag a line from the center of the dip outward to the edge. Repeat, creating a spiderweb pattern.
  6. Refrigerate the dip for at least 30 minutes to allow the flavors to meld (optional).
  7. Serve the dip with the cinnamon-sugar pita chips.