Artichoke, Leek, and Goat Cheese Dip with Garlic Pita Chips

Artichoke, Leek, and Goat Cheese Dip with Garlic Pita Chips Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross
A small amount of raw leek rounds out the dip's flavor, imparting a mild onion taste without bite.

Yield:

12 servings (serving size: 4 chips and about 2 1/2 tablespoons dip)

Recipe from

Cooking Light

Nutritional Information

Calories 118
Caloriesfromfat 29 %
Fat 3.8 g
Satfat 2.3 g
Monofat 0.9 g
Polyfat 0.3 g
Protein 6.2 g
Carbohydrate 16.1 g
Fiber 2.4 g
Cholesterol 10 mg
Iron 0.8 mg
Sodium 420 mg
Calcium 83 mg

Ingredients

Dip:
1/2 cup plain fat-free yogurt
3 ounces goat cheese, softened
1/4 cup sliced leek
1 (14-ounce) can artichoke hearts, rinsed and drained
1/2 cup (2 ounces) grated fresh pecorino Romano cheese
2 teaspoons fresh lemon juice
1/4 teaspoon freshly ground black pepper
Dash of kosher salt
Fresh chives (optional)
Chips:
6 (6-inch) whole wheat pitas
Cooking spray
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder

Preparation

1. To prepare dip, combine yogurt and goat cheese in a food processor; process until smooth. Add leek and artichoke; process until finely chopped, scraping sides. Add pecorino Romano, juice, pepper, and dash of salt; pulse until blended. Cover and chill 2 hours. Garnish with chives, if desired.

2. Preheat oven to 350°.

3. To prepare chips, cut each pita into 8 wedges. Arrange pita wedges in a single layer on a baking sheet; lightly coat with cooking spray. Sprinkle evenly with 1/2 teaspoon salt and garlic powder. Bake at 350° for 14 minutes or until toasted. Cool completely. Serve with dip.

Laura Zapalowski,

Cooking Light

March 2008
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