What better way to start the week than with a new recipe! Thankfully, Central Illinois Academy of Nutrition and Dietetics Media Spokesperson, Ashley Simper, is here along with her intern, Katie Koller with a good one.

Here it is:

WMBD Living Well

Ashley Simper, MS, RD, LDN

Community/Outpatient Dietitian

Central Illinois Academy of Nutrition and Dietetics Media Spokesperson

Katie Koller, Dietetic Intern

OSF Saint Francis Medical Center

Springtime Artichoke Dip with Pita Chips

Spring into warmer weather with this bright and refreshing dip and chip combo!


Pita Chips:

3 loaves whole grain pita bread

Cooking spray

½ Tablespoon ground cumin

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon salt

Artichoke Dip:

1 ½ – 12 ounce cans (~36 pieces) quartered artichoke hearts, rinsed

1 cup fresh spinach leaves

½ cup low-fat ricotta cheese

1 (5.3 ounce) container plain non-fat Greek yogurt

¼ large white onion

1/3 cup fresh flat leaf parsley, chopped (see note below)

1 Tablespoon fresh lemon juice

1 teaspoon chili powder

½ teaspoon paprika

½ teaspoon garlic powder


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Cut pita bread loaves in 8ths, then open each wedge and cut through the middle so you have 2 triangles. Place on baking sheet and spray with cooking spray.  In a small bowl mix together seasonings.  Sprinkle over chips then bake for 7 minutes, flip the chips and bake an additional 3 minutes. 
  3. Place ingredients for dip into food processor and process until smooth.
  4. Garnish with additional ingredients if desired (paprika, etc.).  Enjoy with chips. 

Note: Dried parsley can be substituted for fresh parsley.  Replace 1/3 cup fresh parsley with 1 ¾ Tablespoon dried.

Serves 12

Nutrition Information

Per 4 chips and ¼ cup dip

Calories: 79

Total Fat:  0.5 g

   Saturated Fat:  0 g

Sodium:  321 mg

Total Carbohydrate:  13 g

   Dietary Fiber:  2 g

   Sugars:   2 g

Protein:  6 g