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Pita Chips with Goat Cheese Dip

Photo: Randy Mayor; Styling: Kellie Gerber Kelley
Yield 4 servings (serving size: 4 pita chips and about 1 tablespoon dip)
Serve this quick recipe as an appetizer or side dish. Refrigerate leftover dip up to 3 days; chips keep about 1 day.

Ingredients

  • 2 (6-inch) pitas
  • Olive oil–flavored cooking spray
  • 1/4 cup (2 ounces) garlic-and-herb goat cheese spread, softened
  • 1 tablespoon 1% low-fat milk

Nutrition Information

  • calories 122
  • fat 3.4 g
  • satfat 2.1 g
  • monofat 0.7 g
  • polyfat 0.2 g
  • protein 5.5 g
  • carbohydrate 17 g
  • fiber 0.7 g
  • cholesterol 7 mg
  • iron 1.1 mg
  • sodium 215 mg
  • calcium 50 mg

How to Make It

  1. Preheat oven to 425°.

  2. Cut each pita into 8 wedges. Arrange pita wedges in a single layer on a baking sheet. Coat pita wedges with cooking spray. Bake at 425° for 7 minutes or until crisp.

  3. Combine cheese spread and milk, stirring until well blended. Serve dip with pita chips.