Saturday, August 14, 2010

Spinach Greek Yogurt Dip with Baked Whole Wheat Tortilla Chips

Low-Cal But Still Lovely
There are those who do not feel complete if they do not have chips and dip. It’s a New Mexico thing I think. However, that is really not part of a healthy diet because before you know it, chances are you have eaten an entire bag of chips — which are not your best choice — and if the dip is Queso Fundito you have also consumed an entire day’s calories. So I have this suggestion: how about a fat free yogurt based dip with home baked whole wheat tortilla crisps?

This recipe is adapted from food52 and is based on an Iranian dish called Borani. I removed some of the fat, changed it to fat free yogurt, and took out the walnuts.

Spinach Greek Yogurt Dip

12 ounces baby spinach
1 clove garlic, minced and divided into two separate batches
1 tbsp olive oil
10 ounces drained fat free Greek Yogurt
Salt and pepper to taste
Dried mint for garnish

Sauté 1/2 clove of garlic in 1 tbsp olive oil and add the baby spinach. Add a pinch of salt. Stir for a few minutes. Remove from stove, allow to cool, and then squeeze out any excess liquid. In a bowl, add yogurt, 1/2 clove of minced garlic, baby spinach and stir gently. Add salt to taste. Transfer to a serving bowl and sprinkle with dried mint, Serve with whole-wheat tortilla crisps.

Baked Whole Wheat Tortilla Chips

2 whole wheat tortillas
Olive oil spray
1/2 teaspoon ground cumin
Salt and pepper to taste

Take your tortillas and stack them up and then cut them into 16 triangles. Place them on a lined sheet pan. Lightly spray them with olive oil and then sprinkle cumin and salt and pepper on top. Bake them in a preheated 350 oven for 10 minutes or until browned and crisp. Each tortilla (16 crisps) is 1 point. I suggest making a bunch at a time and then storing one tortilla's worth in a ziplock bag. This way you can control your portions. Remember: baked is better than fried!