Greek Goddess Dip Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 - 6" whole-wheat pitas
2 tsp. Canola oil
Cumin
Chili powder
Kosher salt
2 c. chopped avocado (about 2)
1 c. nonfat Greek yogurt (such as Fage) or plain nonfat yogurt
1/4 c. fresh lemon juice
1/4 c. white wine vinegar
2/3 c. chopped fresh chives, divided
1/2 c. chopped fresh parsley
7 c. assorted fresh vegetables, raw or lightly steamed (e.g., beet slices, baby carrots, sliced fennel, julienned jicama, snow peas)
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Directions: |
Directions:Preheat oven to 350°. 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.
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.
To serve, spoon the dip into a small bowl and surround with vegetables and pita chips on a platter. |
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Personal
Notes: |
Personal
Notes: I like this recipe because of the versatility. You can use it as a dip for veggies or chips, you can use it as a replacement for mayonnaise such as mixing it with tuna to make tuna salad, making a mushroom swiss burger and using this instead of mayonnaise or making a roasted veggie sandwich and use this with some hummus.
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