Prep time: 10 minutes
Serving size: 8 chips and 1/2 cup dip
Macros: 143 cal, fat 1g, carbs 25g, protein 10g, fibre 0
What you need:
4 whole-wheat pitas
1 cup fat-free plain Greek yogurt
1/2 cup fresh or frozen spinach
1/4 of cucumber, sliced
pinch of salt
1/2 teaspoon black pepper
Food processor or blender
What to do:
Preheat oven to 400° F.
Have an adult help you with this step: Place yogurt, spinach, cucumber, salt, and pepper into food processor or blender. Process until smooth, about 1 minute.
Place dip into a bowl and refrigerate until chips are done.
Cut pitas into 8 wedges.
Arrange pita wedges on a baking sheet in a single layer.
Spray with cooking spray and sprinkle lightly with garlic powder.
Bake for 5 minutes or until light golden brown and crispy.
Use the pita wedges to scoop up the yogurt dip!