February is American Heart month, so Catching Health plans to show a lot of love this month.
Today, a recipe you’re sure to love. It’s compliments of the American Heart Association’s Go Red For Women movement. A perfect dish to serve if you’re going to or hosting a Super Bowl party.
Greek Seven-Layer Dip
Grab some pita pockets and enjoy this tasty Greek-inspired, heart-healthy snack or appetizer. This recipe is for 8 servings.
- 1 1/2 6-inch whole-wheat pita pockets (lowest sodium available), cut into 12 wedges, tops and bottoms separated (24 wedges total)
- 1 cup no-salt-added chickpeas, rinsed, drained
- 1 Tbsp. fresh lemon juice
- 2 Tbsp. water
- 1/8 tsp. pepper
- 1 cup loosely packed baby spinach, thinly sliced (about 1 1/2 ounces)
- 1/8 tsp. dried oregano (crumbled)
- 1/2 medium tomato, finely chopped (about 1/3 cup)
- 1/4 medium cucumber, peeled and finely chopped (about 1/3 cup)
- 1 Tbsp. chopped mint
- 2 Tbsp. crumbled, fat-free feta cheese
- Preheat the oven to 400°F. Arrange the pita wedges in a single layer on a large baking sheet without overlapping the wedges. Lightly spray the tops of the wedges with cooking spray.
- Bake for 5 minutes, or until lightly browned and slightly crisp (the pita wedges will crisp more as they cool).
- Meanwhile, in a food processor or blender, process the chickpeas until coarsely chopped. With the food processor running, slowly pour in the lemon juice and process until blended. Add the water and pepper. Process until smooth.
- Arrange the spinach on a serving plate. Gently spread the chickpea mixture on top, leaving a border of the spinach. Sprinkle the oregano over the spread. Arrange the tomato on the spread. Top, in order, with the cucumber, mint, and feta. Serve with the pita wedges.
Total Fat 0.5 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0 mg
Sodium 100 mg
Total Carbohydrate 13 g
Dietary Fiber 2 g
Sugars 2 g
Protein 4 g
ENJOY! (And I hope your team wins.)