Creamy Kale Dip with Za’atar Pita Chips

A sprinkling of Za’atar, an aromatic Middle Eastern blend of herbs and spices, gives these baked pita chips addictive flavor without the need for a ton of oil or salt.

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When serving, be sure to let the dip sit in the fridge for a couple of hours before serving – this softens the kale and mellows out its bitterness. You can also serve with vegetables for dipping.

Prep Time
20 min
30 min



  • 1 cup plain whole-milk Greek yogurt
  • 1/2 cup finely chopped stemmed kale
  • 2 tbsp each finely chopped fresh chives and flat-leaf parsley
  • 1 tbsp fresh lemon juice
  • 1 small clove garlic, crushed
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • Pinch ground cayenne pepper

Pita chips

  • 2 6-inch whole-grain pitas
  • 2 tbsp extra-virgin olive oil
  • 2 tsp Za’atar seasoning blend
  • Pinch sea salt


1. Prepare pita chips: Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper.

2. Using kitchen scissors or a sharp knife, split pitas horizontally through centers to make 4 thin pitas total. Brush both sides of each piece with oil; cut each into 6 triangles to make 24 pieces total. Arrange in a single layer on prepared baking sheet. Sprinkle with Za’atar and salt. Bake until crisp, tossing halfway, 15 to 20 minutes. (TIP: Let cool completely; store in an airtight container for up to 2 days.)

3. Meanwhile, in a large bowl, stir together all dip ingredients until well combined. Cover and refrigerate for 3 to 4 days.

Nutrition Information

  • Serving Size 1/4 of dip and 6 pita chips
  • Calories 215
  • Carbohydrate Content 22 g
  • Cholesterol Content 8 mg
  • Fat Content 11 g
  • Fiber Content 2.5 g
  • Protein Content 9 g
  • Saturated Fat Content 3 g
  • Sodium Content 491 mg
  • Sugar Content 4 g
  • Monounsaturated Fat Content 7 g
  • Polyunsaturated Fat Content 1 g

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