Green Goddess for the Green Goddess

I got up extra early today to make a "Green Goddess" dip and homemade pita chips that I saw in Women's Health. I needed a new snack to try on football Saturdays and, seeing that I'm a die-hard Spartan (Go Green! Go White!), Green Goddess dip seemed appropriate. It's pretty good! It tastes like a tangy chip dip. I put the recipe below. AND, one serving *includes* pita chips, veggies, and 2 tbs of dip-- for ONE POINT.

I'm watching 6 dogs today while Wendy and her daughter are attending family things- of course, I'm leaving in time for the MSU/ND Game. Go State! That should keep me nice and occupied... and moving :)

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Green Goddess Dip and Pita Chips

3 6-inch whole-wheat pitas
2 tsp canola oil
Cumin
Chili powder
Kosher salt
2 cups chopped avocado (about 2)
1 cup nonfat Greek yogurt (such as Fage) or plain nonfat yogurt
1/4 cup fresh lemon juice
1/4 cup white wine vinegar
2/3 cup chopped fresh chives, divided
1/2 cup chopped fresh parsley
7 cups assorted fresh vegetables, raw or lightly steamed (e.g., beet slices, baby carrots, sliced fennel, julienned jicama, snow peas)
1 Preheat oven to 350°F. Cut each pita into 8 wedges. Brush with oil and sprinkle with ground cumin, chili powder, and kosher salt—all to taste. Bake for 8 minutes or until edges begin to brown. Turn off oven and let chips stand for 15 minutes or until crispy.
2 Meanwhile, put avocado, yogurt, lemon juice, vinegar, 1/3 cup chives, parsley, and salt to taste in a small food processor or blender and puree until creamy. Stir in most of remaining chives, reserving some to garnish dip.
3 To serve, spoon the dip into a small bowl and surround with vegetables and pita chips on a platter.
Makes 20 servings.
Per serving (2 Tbsp dip, 1/3 cup vegetables, and 1 chip): 77 cal, 3 g fat (<1 g sat), 11 g carbs, 135 mg sodium, 3 g fiber, 3 g protein. WW points = 1 point a serving