I felt this was a little runny, next time I will try to make yogurt cheese. Tastes great!
Artichoke, Leek, and Goat Cheese Dip with Garlic Pita Chips
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)
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Amount per serving
- Calories: 118
- Calories from fat: 29%
- Fat: 3.8g
- Saturated fat: 2.3g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.3g
- Protein: 6.2g
- Carbohydrate: 16.1g
- Fiber: 2.4g
- Cholesterol: 10mg
- Iron: 0.8mg
- Sodium: 420mg
- Calcium: 83mg
- 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
- Cooking spray
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 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.
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Artichoke, Leek, and Goat Cheese Dip with Garlic Pita Chips Recipe at a Glance