Springtime Artichoke Dip with Pita Chips

Springtime Artichoke Dip with Pita ChipsSpringtime Artichoke Dips with Pita Chips.JPG
Spring into warmer weather with this bright and refreshing dip and chip combo!

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Ingredients
Pita Chips:

  • 3 loaves whole grain pita bread
  • Cooking spray
  • ½ Tablespoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon salt

Artichoke Dip:

  • 1 ½ - 12 ounce cans (~36 pieces) quartered artichoke hearts, rinsed
  • 1 cup fresh spinach leaves
  • ½ cup low-fat ricotta cheese
  • 1 (5.3 ounce) container plain non-fat Greek yogurt
  • ¼ large white onion
  • 1/3 cup fresh flat leaf parsley, chopped (see note below)
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
     

Directions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Cut pita bread loaves in 8ths, then open each wedge and cut through the middle so you have 2 triangles. Place on baking sheet and spray with cooking spray.  In a small bowl mix together seasonings.  Sprinkle over chips then bake for 7 minutes, flip the chips and bake an additional 3 minutes. 
  3. Place ingredients for dip into food processor and process until smooth.
  4. Garnish with additional ingredients if desired (paprika, etc.).  Enjoy with chips. 

    Note: Dried parsley can be substituted for fresh parsley.  Replace 1/3 cup fresh parsley with 1 ¾ Tablespoon dried.

    Serves 12

Nutrition Information
Per 4 chips and ¼ cup dip
Calories: 79
Total Fat:  0.5 g
   Saturated Fat:  0 g
Sodium:  321 mg
Total Carbohydrate:  13 g
   Dietary Fiber:  2 g
   Sugars:   2 g
Protein:  6 g