This thick, creamy dip has a zip like no other, made with a base of Greek yogurt with zesty lemon, chives, parsley and simple spices that pack a punch. Its starring veg component? Finely chopped kale. You won’t even know you’re spooning vitamin K-rich goodness into your mouth when you dip your pita chips or fresh cut veggies into this herby blend.
Ingredients
Dip
- 1 cup plain whole-milk Greek yogurt
- 1/2 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
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- Pinch ground cayenne pepper
Pita chips
- 2 6-inch whole-grain pitas
- 2 tbsp extra-virgin olive oil
- 2 tsp Za’atar seasoning blend
- Pinch sea salt
Preparation
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.
Nutrition Information
- Serving Size1/4 of dip and 6 pita chips
- Calories215
- Carbohydrate Content22 g
- Cholesterol Content8 mg
- Fat Content11 g
- Fiber Content2.5 g
- Protein Content9 g
- Saturated Fat Content3 g
- Sodium Content491 mg
- Sugar Content4 g
- Monounsaturated Fat Content7 g
- Polyunsaturated Fat Content1 g