Green Goddess Dip and Homemade Pita Chips

Green Goddess Dip

3 6-inch whole-wheat pitas

2 tsp canola oil
Chili powder
Kosher salt

2 cups chopped avocado (about 2)

1 cup nonfat Greek yogurt (such as Fage) or plain nonfat yogurt

1/4 cup fresh lemon juice

1/4 cup white wine vinegar

2/3 cup chopped fresh chives, divided

1/2 cup chopped fresh parsley

7 cups assorted fresh vegetables, raw or lightly steamed (e.g., beet slices, baby carrots, sliced fennel, julienned jicama, snow peas)

1 Preheat oven to 350°F. Cut each pita into 8 wedges. Brush with oil and sprinkle with ground cumin, chili powder, and kosher salt—all to taste. Bake for 8 minutes or until edges begin to brown. Turn off oven and let chips stand for 15 minutes or until crispy.

2 Meanwhile, put avocado, yogurt, lemon juice, vinegar, 1/3 cup chives, parsley, and salt to taste in a small food processor or blender and puree until creamy. Stir in most of remaining chives, reserving some to garnish dip.

3 To serve, spoon the dip into a small bowl and surround with vegetables and pita chips on a platter.

Makes 20 servings.

Per serving (2 Tbsp dip, 1/3 cup vegetables, and 1 chip): 77 cal, 3 g fat (<1 g sat), 11 g carbs, 135 mg sodium, 3 g fiber, 3 g protein


One thought on “Green Goddess Dip and Homemade Pita Chips

  1. Pingback: Cheat Day « Confessions of a Sweat Addict

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