Fresh vegetables make tasty dippers alongside the crunchy pita chips. Try this dip as a salad dressing, too.
4 (6-inch) oat bran pitas
Olive oil-flavored cooking spray
1/4 teaspoon garlic salt
1 cup plain fat-free yogurt
3/4 cup (3 ounces) crumbled feta cheese
2 tablespoons fresh oregano leaves
2 teaspoons bottled minced garlic
2 teaspoons extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (8-ounce) carton reduced-fat sour cream
4 green onions, coarsely chopped
How to Make It
Preheat oven to 400°.
Split each pita in half horizontally; cut each half into 6 wedges. Arrange pita wedges, rough sides up, in a single layer on a large baking sheet. Lightly coat wedges with cooking spray; sprinkle with garlic salt. Bake at 400° for 9 minutes or until golden brown and crisp. Cool completely.
Place yogurt and next 8 ingredients in a food processor; process until smooth. Pour into a serving bowl; cover and chill at least 30 minutes. Serve with pita chips.