Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield
12 servings (serving size: 4 chips and about 2 1/2 tablespoons dip)

A small amount of raw leek rounds out the dip's flavor, imparting a mild onion taste without bite.

How to Make It

Step 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.

Step 2

Preheat oven to 350°.

Step 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.

Ratings & Reviews