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)
Recipe from Cooking Light

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Nutritional Information

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

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. 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. 2. Preheat oven to 350°.
  3. 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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