Creamy Kale Dip with Za’atar Pita Chips

with Za’atar Pita Chips SERVES 4. HANDS-ON TIME: 20 MIN­UTES. TO­TAL TIME: 30 MIN­UTES.

Clean Eating - - RECIPE INDEX -

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


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