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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Green Goddess Dip with Vegetables & Homemade Pita Chips Recipe

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This recipe for Green Goddess Dip with Vegetables & Homemade Pita Chips is from From Our Home to Yours - Tasty Treats from TBTC! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 ea - 6" whole wheat pita bread pockets
2 tsp canola oil
cumin powder, to taste
chili powder, to taste
kosher salt, to taste
2 cups avocado (about 2 ea), chopped
1 cup nonfat Greek yogurt or plain non-fat yogurt
1/4 cup fresh lemon juice
1//4 cup white wine vinegar
2/3 cup fresh chives, chopped and divided
1/2 cup fresh parsley, chopped
7 cups assorted fresh vegetables (raw or slightly steamed) ie., beet slices, baby carrots, sliced fennel, jicama, snow peas
Directions:
Directions:
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. 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. To serve, spoon the dip into a small bowl and surround with vegetables and pita chips on a platter.

 

 

 

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