Green Goddess Dip with Pita Chips

Posted on 04. Oct, 2010 by in Food

Green Goddess Dip with Vegetables & Homemade Pita Chips

 The Situation:
You Need an Impressive (but Easy) Party Dish

Perfect Meal to Make:
Green Goddess Dip with Vegetables & Homemade Pita Chips

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.

3 6-inch whole-wheat pitas
2 tsp canola oil
Cumin
Chili powder
Kosher salt
2 cups chopped avocado (about 2)
1 cup nonfat Greek yogurt (such as Fage) 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.

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