Broccoli Artichoke Dip with Pita Chips

(makes 12 servings)

Ingredients:

• 3 whole wheat pitas (6-inch diameter)
• 1 can (14 oz.) artichoke hearts in water, drained
• ¼ cup reduced-fat mayonnaise
• 1 small clove garlic, peeled
• 1 package (10 oz.) frozen chopped broccoli, thawed, drained and squeezed dry
• ½ cup part-skim ricotta cheese
• ¼ cup shredded Parmesan cheese

Preparation:

• Preheat oven to 350 degrees F.
• Split pitas to make 6 rounds total. Stack rounds and cut into 8 wedges. Arrange wedges, rough side up, in a single layer on 2 nonstick baking sheets. Bake for 10 minutes or until wedges are crip and golden brown, swapping positions of sheets halfway through baking. Let cool on wire racks. Leave oven on.
• Combine artichokes, mayonnaise and garlic in food processor. Process until smooth. Add broccoli and ricotta and pulse to form chunky dip, do not puree. Scrape mixture into 9-inch glass pie plate. Sprinkle with Parmesan.
• Bake until dip is heated through and begins to brown at edges (about 25 to 30 minutes). Let cool for a few minutes before serving with chips.

Make 12 Servings:

Weight loss recipes Amount Per Serving : 93 Calories, 5 g Protein, 12 g Carbohydrates, 3 g Dietary Fiber, 3 g Fat, 1 g Saturated Fat, 322 mg Sodium