Basil-Spinach Dip with Pita Chips PersonalPoints™ per serving Total Time: 10 min Prep: 10 min Cook: 0 min Serves: 1 Easy

Thick, creamy Greek yogurt takes the place of the usual mayo-and-cream cheese medley you'd find in traditional spinach dip. It provides all the wonderful richness that you would expect, only in a much healthier way. Serve this with thick-cut raw veggie slices like carrot, cucumber, jicama, or radish for easy scooping. Or, slather a spoonful of this creamy dip on top of a piece of cold poached chicken or salmon. It's also delicious folded into an egg-white omelet for a hearty hello to start any day. If you want to play around with this recipe, you could use arugula or watercress in place of the spinach for a peppery bite or quickly-blanched kale for a change of pace.

Ingredients ½ cup fresh baby spinach, lightly packed ¼ cup plain fat-free Greek yogurt ¼ cup basil, fresh, lightly packed 1 small uncooked scallion, chopped 1 tsp water 2 tsp grated Parmesan cheese 1 pinch table salt, or to taste 1 pinch black pepper, or to taste 1 tbsp fresh tomato, diced 6 whole-wheat pita chips, or regular Instructions Combine spinach, yogurt, basil, scallion, and water in a mini-food processor or blender; process until smooth (add more water if too thick). Scrape into a small bowl and stir in cheese. Season with salt and pepper; sprinkle with tomato. Serve with pita chips. Makes 1 serving.

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