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

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

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