Creamy Kale Dip with Za’atar Pita Chips
with Za’atar Pita Chips SERVES 4. HANDS-ON TIME: 20 MINUTES. TOTAL TIME: 30 MINUTES.
A sprinkling of Za’atar, an aromatic Middle Eastern blend of herbs and spices, gives these baked pita chips addictive flavor without the need for a ton of oil or salt. Be sure to let the dip sit in the fridge for a couple of hours before serving – this softens the kale and mellows out its bitterness. You can also serve with vegetables for dipping.
1 cup plain whole-milk Greek yogurt
½ cup finely chopped stemmed kale
2 tbsp each finely chopped fresh chives and flat-leaf parsley
1 tbsp fresh lemon juice
1 small clove garlic, crushed
½ tsp sea salt
¼ tsp ground black pepper Pinch ground cayenne pepper
2 6-inch whole-grain pitas
2 tbsp extra-virgin olive oil
2 tsp Za’atar seasoning blend Pinch sea salt
1. Prepare pita chips: Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper.
2. Using kitchen scissors or a sharp knife, split pitas horizontally through centers to make 4 thin pitas total. Brush both sides of each piece with oil; cut each into 6 triangles to make
24 pieces total. Arrange in a single layer on prepared baking sheet. Sprinkle with Za’atar and salt. Bake until crisp, tossing halfway, 15 to 20 minutes. (TIP: Let cool completely; store in an airtight container for up to 2 days.)
3. Meanwhile, in a large bowl, stir together all dip ingredients until well combined. Cover and refrigerate for 3 to 4 days.
PER SERVING (¼ of dip and 6 pita chips): Calories: 215, Total Fat: 11 g, Sat. Fat: 3 g, Monounsaturated Fat: 7 g, Polyunsaturated Fat: 1 g, Carbs: 22 g, Fiber: 2.5 g, Sugars: 4 g, Protein: 9 g, Sodium: 491 mg, Cholesterol: 8 mg
COST PER PLATE: $0.99 TOTAL COST: $3.94