Roasted Red Bell Pepper and Feta Dip with Pita Chips

Healthy, easy, and delicious.  Party snacks need to be more salubrious and we need options with more pizzazz; this delivers on both.  The smidge of raw garlic goes a long way, tamed by the cool yogurt, and balanced by the sun dried tomatoes.  Feta adds body and saltiness.

The Dip:

Everything is going to be blended, so a coarse chop is fine. 

• 1 whole Roasted Red Bell Pepper
• 1/2 cup of plain yogurt
• 1/3 cup of crumbled Feta
• 1/4 chopped walnuts
• 1 Tbs of chopped sun dried tomato (packed in oil)
• 1 tsp chopped garlic
• juice of 1/2 lemon
• pinch of black pepper 

Toss into blender and puree until smooth.

Pita Chips:

Cut 3 pita rounds into 8ths and pull apart the halves of each triangle (whole wheat pita makes a healthier option).  Toss with about 2 Tbs olive oil, 1 tsp salt, 1/2 tsp ground black pepper, and 1/2 tsp ground cumin (adjust to taste).  

Bake on a sheet pan at 350F until nice and toasty, about 10-15 minutes.

Keep the dip refrigerated and in an air tight container for up to three days.  The pita chips in a zip-top bag will remain crispy at room temperature for up to four.  Enjoy!