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Ingredients

• Dip:
• 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

Description

MyRecipes