Lean Green Pita Dippers

• 4 whole-wheat pitas
• 1 cup fat-free plain Greek yogurt
• ½ cup fresh or frozen spinach
• ¼ cucumber, sliced
• pinch of salt
• ½ tsp. black pepper

Preheat oven to 400 F. 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.

Makes 4 servings of 8 chips and ½ cup dip. Per serving: 210 calories, 1.5 g total fat (0 g saturated fat), 0 mg cholesterol, 410 mg sodium.

Source: © 1995-2010. The Nemours Foundation/KidsHealth^®. Reprinted with permission.