Pita Chips with Goat Cheese Dip

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

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Nutritional Information

Amount per serving
  • Calories: 122
  • Fat: 3.4g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.2g
  • Protein: 5.5g
  • Carbohydrate: 17g
  • Fiber: 0.7g
  • Cholesterol: 7mg
  • Iron: 1.1mg
  • Sodium: 215mg
  • Calcium: 50mg


  • 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


  1. 1. Preheat oven to 425°.
  2. 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. 3. Combine cheese spread and milk, stirring until well blended. Serve dip with pita chips.
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