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Cooking Matters: Creamy Greek Artichoke Dip with Pita Chips

OSF Dietitian Ashley Simper joins Alexandra in the kitchen with a healthy new recipe.
Ready to dip into some munchies during the big game? Try this easy, light and creamy dip for your party guests to enjoy!

Dip Ingredients:
1 cup diced cucumber
1 cup plain, low fat Greek yogurt
1 cup light mayonnaise
½ cup crumbled feta cheese
1 teaspoon minced garlic
3 Tablespoons diced red onion
¼ cup chopped kalamata olives
½ cup chopped artichoke hearts
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried marjoram
¼ teaspoon ground black pepper
½ cup chopped cherry tomatoes

Directions
1.    Preheat oven to 375 °F.
2.    Cut pita bread into triangles and split into 2 pieces. 
3.    Place triangles on large baking sheet and spray with cooking spray.  Sprinkle with dried herbs, spices and salt.  Bake triangles for 5-10 minutes or until crisp.
4.    In a medium bowl, combine all dip ingredients except tomatoes and mix well.
5.    Top with chopped tomatoes.
6.    Can be served immediately or placed in the refrigerator overnight.

Serves 12

Nutrition Information
Per 4 Pita chips and 1/4 cup of dip
Calories:  131
Total Fat: 7 g
    Saturated Fat: 2 g
Sodium: 358 mg
Total Carbohydrate: 11 g
    Dietary Fiber: 2 g
Protein: 5 g
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