Green Goddess Dip with Vegetables and Homemade Pita Chips

The best thing about this crowd-pleasing platter is that you can offer up whatever is fresh in your garden or from the farmers’ market.

May 11, 2011

OK, so it's not a meal exactly. But showing up with a crowd-pleasing signature appetizer will always inspire great praise. This surprisingly simple yet elegant dish fits the bill.

Serves: 20
Prep:  7 min
Cook: 8 min
Total: 30 min

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 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.

Nutritional Facts per serving
Calories     76.6 cal
Fat     3 g
Saturated fat     0.4 g
Cholesterol     0.3 mg
Sodium     98.6 mg
Carbohydrates     11.8 g
Total sugars     2.1 g
Dietary fiber     3.2 g
Protein     2.3 g

Courtesy of the Rodale Healthy Recipe Finder.



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