12 servings (serving size: 4 chips and about 2 1/2 tablespoons dip)
Photo: Randy Mayor; Styling: Leigh Ann Ross
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)
6 (6-inch) whole wheat pitas
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
How to Make It
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.
Preheat oven to 350°.
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.