Pita Chips with Goat Cheese Dip

Pita Chips with Goat Cheese Dip Recipe
Photo: Randy Mayor; Styling: Kellie Gerber Kelley
Serve this quick recipe as an appetizer or side dish. Refrigerate leftover dip up to 3 days; chips keep about 1 day.

Yield:

4 servings (serving size: 4 pita chips and about 1 tablespoon dip)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

November 2009
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