A small amount of raw leek rounds out the dip's flavor, imparting a mild onion taste without bite.

Laura Zapalowski
Recipe by Cooking Light March 2008

Gallery

Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

Yield:
12 servings (serving size: 4 chips and about 2 1/2 tablespoons dip)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare dip, combine yogurt and goat cheese in a food processor; process until smooth. Add leek and artichoke; process until finely chopped, scraping sides. Add pecorino Romano, juice, pepper, and dash of salt; pulse until blended. Cover and chill 2 hours. Garnish with chives, if desired.

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  • Preheat oven to 350°.

  • To prepare chips, cut each pita into 8 wedges. Arrange pita wedges in a single layer on a baking sheet; lightly coat with cooking spray. Sprinkle evenly with 1/2 teaspoon salt and garlic powder. Bake at 350° for 14 minutes or until toasted. Cool completely. Serve with dip.

Nutrition Facts

118 calories; calories from fat 29%; fat 3.8g; saturated fat 2.3g; mono fat 0.9g; poly fat 0.3g; protein 6.2g; carbohydrates 16.1g; fiber 2.4g; cholesterol 10mg; iron 0.8mg; sodium 420mg; calcium 83mg.