Artichoke, Leek, and Goat Cheese Dip with Garlic Pita Chips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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A small amount of raw leek rounds out the dip's flavor, imparting a mild onion taste without bite. Ingredients:
1/2 cup plain fat-free yogurt |
3 ounces goat cheese, softened |
1/4 cup sliced leek |
1 (14-ounce) can artichoke hearts, rinsed and drained |
1/2 cup (2 ounces) grated fresh pecorino romano cheese |
2 teaspoons fresh lemon juice |
1/4 teaspoon freshly ground black pepper |
dash of kosher salt |
fresh chives (optional) |
chips |
6 (6-inch) whole wheat pitas |
cooking spray |
1/2 teaspoon kosher salt |
1/2 teaspoon garlic powder |
Directions:
1. 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.
2. Preheat oven to 350°.
3. 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.
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