Pita Chips with Goat Cheese Dip Recipe Print Page

Options

Format:

Full Page
3 x 5 card
4 x 6 card

Include:

Nutritional Info
Advertisement
Grocery Deals

See more

Appetizer Recipes

Photo by: Photo: Randy Mayor; Styling: Kellie Gerber Kelley

Pita Chips with Goat Cheese Dip

Serve this quick recipe as an appetizer or side dish. Refrigerate leftover dip up to 3 days; chips keep about 1 day.

Cooking Light NOVEMBER 2009

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

Ingredients

2 (6-inch) pitas
Olive oilâflavored 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.

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

Search for Recipes by Nutrition Data

Go to full version of

Pita Chips with Goat Cheese Dip recipe