Artichoke, Leek, And Goat Cheese Dip With Garlic Pita Chips

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1/2 cup plain fat-free yogurt

3 ounces goat cheese, softened

1/4 cup sliced leek

1 (14-ounce) can artichoke hearts, rinsed and drained

1/2 cup (2 ounces) grated fresh pecorino Romano cheese

2 teaspoons fresh lemon juice

1/4 teaspoon freshly ground black pepper

Dash of kosher salt

Fresh chives (optional)


6 (6-inch) whole wheat pitas

Cooking spray

1/2 teaspoon kosher salt

1/2 teaspoon garlic powder

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