OK, so it's not a meal exactly. But showing up with a crowd-pleasing signature appetizer will always inspire great praise. This surprisingly simple yet elegant dish fits the bill.
Serves: 20
Prep: 7 min
Cook: 8 min
Total: 30 min
Ingredients
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 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)
Directions
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.
Nutritional Facts per serving
Calories 76.6 cal
Fat 3 g
Saturated fat 0.4 g
Cholesterol 0.3 mg
Sodium 98.6 mg
Carbohydrates 11.8 g
Total sugars 2.1 g
Dietary fiber 3.2 g
Protein 2.3 g
Courtesy of the Rodale Healthy Recipe Finder.
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