Artichoke, Leek, and Goat Cheese Dip with Garlic Pita Chips

Artichoke, Leek, and Goat Cheese Dip with Garlic Pita Chips
Photo by Randy Mayor

Ingredients

  • 1 (14-ounce) can artichoke hearts, rinsed and drained
  • ½ cup (2 ounces) grated fresh pecorino Romano cheese
  • Dash of kosher salt
  • 3 ounces goat cheese, softened
  • ½ teaspoon kosher salt
  • Chips:
  • Cooking spray
  • + 8 more ingredients
    • ¼ cup sliced leek
    • ½ cup plain fat-free yogurt
    • 2 teaspoons fresh lemon juice
    • Fresh chives (optional)
    • ½ teaspoon garlic powder
    • ¼ teaspoon freshly ground black pepper
    • Dip:
    • 6 (6-inch) whole wheat pitas

1. To prepare dip, combine yogurt and goat cheese in a food processor; process until smooth. Add leek and artichoke; process until finely chopped, scraping sides. Add pecorino Romano, juice, pepper, and dash of salt; pulse until blended. Cover and chill 2 hours. Garnish with chives, if desired. 2...

View full recipe at My Recipes

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