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

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.