Pita Chips with Goat Cheese Dip

Serve this quick recipe as an appetizer or side dish. Refrigerate leftover dip up to 3 days; chips keep about 1 day.

Yield: 4 servings (serving size: 4 pita chips and about 1 tablespoon dip)

Ingredients

• 2  (6-inch) pitas
• Olive oil–flavored cooking spray
• 1/4  cup  (2 ounces) garlic-and-herb goat cheese spread, softened
• 1  tablespoon  1% low-fat milk

Preparation

1. Preheat oven to 425°.

2. Cut each pita into 8 wedges. Arrange pita wedges in a single layer on a baking sheet. Coat pita wedges with cooking spray. Bake at 425° for 7 minutes or until crisp.

3. Combine cheese spread and milk, stirring until well blended. Serve dip with pita chips.

Nutritional Information

Calories:

122

Fat:

3.4g (sat 2.1g,mono 0.7g,poly 0.2g)

Protein:

5.5g

Carbohydrate:

17g

Fiber:

0.7g

Cholesterol:

7mg

Iron:

1.1mg

Sodium:

215mg

Calcium:

50mg