Chef Debi: Pita chips and dip perfect as a healthy outdoor snack
With outside parties just around the corner, this healthy spinach artichoke dip with homemade pita chips is a great alternative to chips and dip.
You can make your own tasty pita chips in a matter of minutes. Just cut pita bread into wedges (stale pitas work very well), brush them with a little olive oil and bake. Not only do homemade pita chips save you money, you’ll also cut calories.
Artichoke Dip With
Homemade Pita Chips
For the dip:
2 cans baby artichokes, rinsed, drained and chopped
1 cup chopped fresh spinach, cooked and cooled
1 cup plain Greek yogurt (I like Fage, but any brand will do)
1/2 cup shredded mozzarella cheese, plus a little more for topping
1/2 cup shredded Parmesan, Romano and/or Asiago cheese
3 to 5 cloves of garlic, pressed, or 2 teaspoons garlic powder
1/4 teaspoon freshly ground pepper
For the pita chips:
2 tablespoons olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Dash of salt
For the dip: Combine all of the ingredients and refrigerate in an airtight container for up to 4 days.
For the pita chips: Position oven rack in the middle of the oven. Preheat to 350 degrees F. Coat a large baking sheet with nonstick cooking spray.
Cut pitas into 8 wedges and separate each wedge at the fold. Place the pita wedges, rough-side up, in an even layer on the prepared baking sheets. Brush the bread with oil and sprinkle with Italian seasoning, garlic powder and salt.
Bake in the center of the oven 6 to 10 minutes, flipping halfway through, until golden and crispy.
• Chef Debi Stuckwisch is the owner of Meals Like Mom’s Personal Chef service in McHenry County. She can be reached at 847-778-9351 or firstname.lastname@example.org, or visit www.mealslikemom.com.