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Feta-Yogurt Dip with Pita Chips

Prep time 15 mins
Cook time 9 mins
Other time 30 mins
Yield 12 servings (serving size: 4 chips and about 3 1/2 tablespoons dip)
Fresh vegetables make tasty dippers alongside the crunchy pita chips. Try this dip as a salad dressing, too.

Ingredients

  • 4 (6-inch) oat bran pitas
  • Olive oil-flavored cooking spray
  • 1/4 teaspoon garlic salt
  • 1 cup plain fat-free yogurt
  • 3/4 cup (3 ounces) crumbled feta cheese
  • 2 tablespoons fresh oregano leaves
  • 2 teaspoons bottled minced garlic
  • 2 teaspoons extravirgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (8-ounce) carton reduced-fat sour cream
  • 4 green onions, coarsely chopped

Nutrition Information

  • calories 117
  • caloriesfromfat 40 %
  • fat 5.2 g
  • satfat 3 g
  • protein 5.1 g
  • carbohydrate 14.2 g
  • fiber 1.5 g
  • cholesterol 18 mg
  • iron 1.1 mg
  • sodium 296 mg
  • calcium 122 mg

How to Make It

  1. Preheat oven to 400°.

  2. Split each pita in half horizontally; cut each half into 6 wedges. Arrange pita wedges, rough sides up, in a single layer on a large baking sheet. Lightly coat wedges with cooking spray; sprinkle with garlic salt. Bake at 400° for 9 minutes or until golden brown and crisp. Cool completely.

  3. Place yogurt and next 8 ingredients in a food processor; process until smooth. Pour into a serving bowl; cover and chill at least 30 minutes. Serve with pita chips.

Oxmoor House Healthy Eating Collection