Artichoke, Leek, And Goat Cheese Dip With Garlic Pita Chips

• Dip:
• 1/2 cup plain fat-free yogurt
• 3 ounces goat cheese, softened
• 1/4 cup sliced leek
• 1 (14-ounce) can artichoke hearts, rinsed and drained
• 1/2 cup (2 ounces) grated fresh pecorino Romano cheese
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon freshly ground black pepper
• Dash of kosher salt
• Fresh chives (optional)
• Chips:
• 6 (6-inch) whole wheat pitas
• Cooking spray
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder

1. To prepare dip, combine yogurt and goat cheese in a food processor; process until smooth. Add leek and artichoke; process until finely chopped, scraping sides. Add pecorino Romano, juice, pepper, and dash of salt; pulse until blended. Cover and chill 2 hours. Garnish with chives, if desired.
2. Preheat oven to 350u0b0.
3. To prepare chips, cut each pita into 8 wedges. Arrange pita wedges in a single layer on a baking sheet; lightly coat with cooking spray. Sprinkle evenly with 1/2 teaspoon salt and garlic powder. Bake at 350u0b0 for 14 minutes or until toasted. Cool completely. Serve with dip.

yogurt, goat cheese, hearts, romano cheese, lemon juice, freshly ground black pepper, kosher salt, fresh chives, whole wheat pitas, cooking spray, kosher salt, garlic

Taken from www.myrecipes.com/recipe/artichoke-leek-goat-cheese-dip-with-garlic-pita-chips (may not work)