Green Goddess Dip with Veggies and Homemade Pita Chips

I cut this recipe out of a Women's Health magazine ages ago.  This dip was easy to make and really good with veggies and the pitas were awesome right out of the oven.  Healthy too!

Image by Jason Hedlund

Ingredients: 3 6-inch whole wheat pitas
2 tsp olive oil
cumin
chili powder
Kosher salt
2 cups chopped avocado (about 2)
1 cup nonfat Greek 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 fresh veggies

1.Preheat oven to 350F. 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.

Jason, Beth and Barry's Rating: 8/10

Nutrition:

80 calories

3g fat (1g saturated)

0mg cholesterol

60mg sodium

12g carbohydrates

3g fiber

3g sugar

3g protein