15 servings (1/4 c. each)
1/2 c. cream cheese
1 c. H-E-B Plain Nonfat Greek Yogurt
1 Tbsp. mint, chopped
1 Tbsp. thyme, chopped
1 medium cucumber, peeled, seeded and finely diced
1 clove garlic, minced
2 Tbsp. walnuts, crushed
2 Tbsp. dried cranberries, chopped
2 Tbsp. extra virgin olive oil
1 bag multigrain or sea salt pita chips
Allow cream cheese to come to room temperature. Using a hand mixture on low speed, mix cream cheese with yogurt until completely smooth.
Mix in herbs, cucumber and garlic with a spoon.
Place in a serving bowl and sprinkle walnuts and dried cranberries on top. Drizzle with olive oil and serve with pita chips.
Serving size: 1/4 c., Calories: 160, Total Fat: 8g, Saturated Fat: 2g, Sodium: 180mg, Carbohydrates: 18g, Dietary Fiber: 3g, Protein: 5g