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
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!
3 loaves whole grain pita bread
½ Tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon salt
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
- Preheat oven to 375 degrees Fahrenheit.
- 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.
- Place ingredients for dip into food processor and process until smooth.
- 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.
Per 4 chips and ¼ cup dip
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