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

More From Cooking Light

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

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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pita Chips with Goat Cheese Dip Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Do you love cookies?

Cookie Countdown
We do too! Get your favorite holiday cookies delivered to your inbox.(Nov.-Dec.)
We Respect Your Privacy. Privacy Policy