Artichoke, Leek, and Goat Cheese Dip with Garlic Pita Chips

prep time:: 0 min

Serving size: 0

ingredients

1/2 C plain fat-free yogurt
3 oz goat cheese -- softened
1/4 C sliced leek
1 can (14-ounce) artichoke hearts -- rinsed and drained
1/2 C (2 ounces) grated fresh pecorino Romano cheese
2 tsp fresh lemon juice
1/4 tsp freshly ground black pepper
dash kosher salt
Fresh chives (optional)
Chips:
6 (6-inch) whole wheat pitas
Cooking spray
1/2 tsp kosher salt
1/2 tsp 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. Yield

Source: Laura Zapalowski , Cooking Light, MARCH 2008