Serve with baked pita chips, raw veggies, or low-fat crackers.

Recipe by Southern Living February 2002

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Yield:
6 servings (serving size: 1/4 cup)
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Ingredients

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Directions

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  • Cook potatoes in boiling water to cover in a Dutch oven 15 minutes or until tender. Drain.

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  • Process potatoes, juice, and next 5 ingredients in a food processor until smooth, stopping to scrape down sides. Transfer mixture to a serving dish, and sprinkle with onions, if desired.

  • To make your own pita chips, cut 2 (6-inch) pita rounds into wedges; spit in half at seams. Place on a baking sheet coated with vegetable cooking spray; coat wedges with cooking spray. Bake at 450º for 4 to 5 minutes or until crisp.

Nutrition Facts

1 calories; calories from fat 28%; fat 2.4g; saturated fat 0.3g; mono fat 1.8g; poly fat 0.2g; protein 1.2g; carbohydrates 13g; fiber 1g; iron 0.2mg; sodium 197mg; calcium 5mg.
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