Green Goddess Dip with Vegetables

Green Goddess Dip with Vegetables & Homemade Pita Chips 

3 6-inch whole-wheat pitas 
2 tsp canola oil 
Cumin 
Chili powder 
Kosher salt 
2 cups chopped avocado (about 2) 
1 cup nonfat Greek yogurt (such as Fage) or plain nonfat yogurt 
1/4 cup fresh lemon juice 
1/4 cup white wine vinegar 
2/3 cup chopped fresh chives, divided 
1/2 cup chopped fresh parsley 
7 cups assorted fresh vegetables, raw or lightly steamed (e.g., beet slices, baby carrots, sliced fennel, julienned jicama, snow peas) 

1 Preheat oven to 350°F. Cut each pita into 8 wedges. Brush with oil and sprinkle with ground cumin, chili powder, and kosher salt—all to taste. Bake for 8 minutes or until edges begin to brown. Turn off oven and let chips stand for 15 minutes or until crispy. 

2 Meanwhile, put avocado, yogurt, lemon juice, vinegar, 1/3 cup chives, parsley, and salt to taste in a small food processor or blender and puree until creamy. Stir in most of remaining chives, reserving some to garnish dip. 

3 To serve, spoon the dip into a small bowl and surround with vegetables and pita chips on a platter. 

Makes 20 servings. 
Per serving (2 Tbsp dip, 1/3 cup vegetables, and 1 chip): 77 cal, 3 g fat (<1 g sat), 11 g carbs, 135 mg sodium, 3 g fiber, 3 g protein 

via Easy Meals and Easy Recipes | Women’s Health Magazine