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
Ingredients12 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
Procedure
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
Ingredients2 whole wheat tortillas
Olive oil spray
1/2 teaspoon ground cumin
Salt and pepper to taste
Procedure
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!