Artichoke, Leek, and Goat Cheese Dip with Garlic Pita Chips

Ingredients

• 14 ounce artichoke hearts rinsed drained canned
• 0.3 teaspoon pepper black freshly ground
• 0.5 cup yogurt plain fat-free
• 0.5 teaspoon garlic powder 
• 3 ounces goat cheese softened
• 0.5 teaspoon kosher salt 
• 1 Dash kosher salt 
• 0.3 cup leek sliced
• 2 teaspoons juice of lemon fresh
• 2 ounces pecorino romano cheese fresh grated
• 6 6-inch pitas whole wheat ()

Equipment

• food processor
• baking sheet
• oven

Directions

1. To prepare dip, combine yogurt and goat cheese in a food processor; process until smooth.
2. Add leek and artichoke; process until finely chopped, scraping sides.
3. Add pecorino Romano, juice, pepper, and dash of salt; pulse until blended. Cover and chill 2 hours.
4. Garnish with chives, if desired.
5. Preheat oven to 35
6. To prepare chips, cut each pita into 8 wedges. Arrange pita wedges in a single layer on a baking sheet; lightly coat with cooking spray.
7. Sprinkle evenly with 1/2 teaspoon salt and garlic powder.
8. Bake at 350 for 14 minutes or until toasted. Cool completely.
9. Serve with dip.