Here is a perfect recipe to help keep the food selections healthy at the tailgates this weekend.
Green Goddess Dip
w/ Homemade Pita Chips
from Rachel Ray’s magazine Everday Living
Ingredients for dip:
2 cups, chopped avocado (about 2)
1 cup nonfat Greek yogurt, plain, or homemade
slightly less than 1/4 cup fresh lemon juice
1/4 cup white wine vinegar
2/3 chopped fresh chives, divided
1/2 cup chopped parsley
Ingredients for pita chips:
3 -6 inch whole wheat pitas
2 tsp canola oil
Instructions for dip:
Place avocado, yogurt, lemon juice, vinegar, 1/3 cup chives, parsley, and salt to taste in small food processor or blender and puree until creamy. Stir in most of the remaining chive, use the rest for garnish.
Instructions for pitas:
Preheat oven to 350F. Cut each pita in 8 wedges. Brush with oil and sprinkle with ground cumin, chili powder, and salt. Bake for 8 minutes or until edges begin to brown. Turn off oven and let chips stand for 15 minutes or until crispy.
Spoon dip into small bowl and surround with veggies and pita chips on a platter.
Nutrition (makes 20 servings, each serving is 2 T dip, 1/3 cup veggies, and 1 chip):
77 calories, 3g fat, 11g carbs, 3g protein, 3g fiber
Until next time…
look good, feel good, do good