heaven in a bowl and chips to go with it

Posted on March 22, 2012


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Happy World Water Day 2012!

Yesterday, I posted a recipe for Poppy-seed Chicken Casserole {yum!} to celebrate National Poultry Day which happened to be on Monday. I thought maybe you’d want to celebrate the food holiday on the actual day, so here are some ideas for National Chip and Dip Day which is tomorrow

Chips aren’t typically very healthy and neither are dips, so I like to make my own versions. Here are some healthy dips from my blog:

You could make the Microwave Potato Chips to go with any of these dips. But if you are interested in making something a little easier, try these cinnamon sugar pita chips. And to sweeten the deal {cheesy pun intended} here’s some cookie dough dip {ahhh!} to go with it.

Cinnamon Sugar Pita Chips

Serves 4

This also works with whole wheat tortillas, and you can omit the butter, cinnamon, & sugar and season with 1 TBSP canola oil, 1 tsp salt-free seasoning blend (like Creole or Southwest), & ¼ tsp salt

  • 2 whole wheat pitas, cut into triangles
  • 1 TBSP melted butter, canola oil, or coconut oil
  • 1 TBSP water
  • 2 TBSP sugar (to cut the sugar I use 1 TBSP granulated + 1 TBSP heat-stable sugar substitute like Splenda Granulated)
  • 1½ tsp cinnamon
  • pinch salt

Preheat oven to 400°. Spray a baking sheet with canola oil cooking spray.

In a large seal-able container or zip top bag, add all of the ingredients. Seal container or bag, and shake everything together really well. Place coated pita triangles in a single layer on prepared baking sheet.

Bake in preheated oven for 5 minutes. Stir pita triangles and bake for 3-6 more minutes until barely browned {be sure to keep a close eye on these! As you can see from my pictures, I got a little side-tracked and forgot these were in the oven; hence the very dark pita chips}. Allow to cool completely on baking sheet {this is how they become crispy}.

A little bit healthier Cookie Dough Dip

Makes about 2 to 2¼ cups

You can serve this with the cinnamon sugar pita chips, whole wheat graham crackers or pretzels, and/or apple or pear slices. Or just eat with a spoon…

  • 1 (15 oz) can garbanzo beans {chickpeas}, well rinsed and drained, or 1½ cups cooked
  • ¼ tsp salt
  • 2 tsp vanilla extract (please don’t use imitation here!)
  • ¼ cup any type of milk
  • 1 TBSP butter, softened
  • 1 TBSP reduced-fat or fat-free cream cheese, softened
  • 2 TBSP nut or seed butter, coconut oil, or additional butter
  • 3 TBSP brown sugar
  • 2 TBSP powdered sugar
  • ¼ cup oats
  • ¼ cup chocolate chips

Add chickpeas through powdered sugar to a food processor (a blender might work too). Process until the chickpeas are completely smooth. Add oats, and process until they are incorporated.

Taste and add a little more sugar if desired. Transfer mixture to a bowl and stir in chocolate chips. To make “monster cookie” dough dip, add in an additional ¼ cup oats and ¼ cup M&M’s.

Serve with cinnamon sugar pita chips, apple slices, graham crackers, or whatever floats your boat. When not eating, keep refrigerated.


Adapted from this recipe from Chocolate-Covered Katie

Here are the nutrition facts for 1/8 of the dip: 145 calories, 6g fat, 2.5g saturated fat, 19g carbohydrates, 2.5g fiber, 11g sugar, 5g protein.

Not too terrible, but if I didn’t have friends coming in town for one of our friend’s wedding I would eat the entire bowl.

Side Note for my sister: You can feed this to your kids for a snack; give them spoons or apple slices to dip. It’s wheat-free, egg-free, and nut-free (use 1 TBSP butter + 3 TBSP cream cheese instead of the nut butter + butter + cream cheese). You’re welcome 🙂

This recipe is linked to Eat at Home‘s Ingredient Spotlight: Beans

and to Michelle’s Tasty Creations and Crafty Ideas: Creative Thursday Link Party No. 2 Michelle’s Tasty Creations

The weekend is almost here! So excited for my friends to come in town and to celebrate Louise & Jack’s wedding!!


Posted in: Food Holiday, Recipes