Green Goddess Dip with Vegetables

By Beckylynn

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 (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)

Preparation

Step 1

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.