Green Pea Dip with Toasted Pita Chips
From: Vegetarian TimesThis cheesy springtime dip is perfect with any type of flat bread. We've made our own from toasted pitas, but feel free to substitute another crunchy favorite.
Ingredients
4 whole-wheat pita rounds, cut into wedges
3 tablespoons garlic olive oil, divided
2 leeks, thinly sliced (1 1/2 cups)
1 clove garlic, minced (1 teaspoon)
1 teaspoon fresh marjoram leaves
1/2 cup low-sodium vegetable broth
2 cups frozen peas, thawed
2 ounces goat cheese
Directions
1. Preheat oven to 375 degrees F. Arrange pita wedges on baking sheet and brush with 2 Tbs. oil. Bake 15 minutes, or until chips are crisp.
2. Heat remaining oil in saucepan over medium-high heat. Add leeks, and cook 3 minutes. Stir in garlic, and cook 1 minute more. Add marjoram and broth, and bring to a simmer. Reduce heat to medium-low, cover, and simmer 5 to 7 minutes. Add peas, and cook 1 minute more. Let cool slightly.
3. Place mixture in food processor, and blend until smooth. Crumble goat cheese over pea mixture and stir slightly, leaving streaks of cheese visible. Serve with pita chips.
Nutrition Facts
Calories 187, Total Fat 7.5 g, Saturated Fat 2 g, Cholesterol 3 mg, Sodium 233 mg, Carbohydrate 25 g, Fiber 5 g, Protein 6 g, Sugars 3 g
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
More Great Recipe Ideas from Vegetarian Times
- Sherried Kabocha Soup with Spiced Pepitas
- Smoky Baby Portobello Sliders
- Whole-Wheat Spaghetti with Golden Garlic, Tomatoes, and Sage
- Roasted Leeks with Poached Eggs and Warm Spinach Salad
- The Heart-Healthiest Chocolate Chip Cookies in the World
