Ingredients
1 packed cup fresh flat-leaf parsley leaves
1 large poblano pepper, roasted, peeled, seeded and chopped
1 small jalapeño pepper, roasted, peeled, seeded and chopped
1 clove garlic, coarsely chopped
2 tbsp pine nuts
2 tbsp Parmigiano-Reggiano cheese
¼ cup extra virgin olive oil
1 tsp honey
Kosher salt and freshly ground black pepper
2 cups FAGE Total 2%*
½ cup coarsely grated English cucumber, patted dry on paper towels
2 cloves garlic, chopped to a paste
¼ cup fresh dill fronds, chopped
Finely grated zest of 1 lemon
Baked pita chips
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Steps
- Combine parsley, poblano, jalapeño, garlic and pine nuts in a food processor and pulse until coarsely chopped. Add the cheese, oil, honey, and salt and pepper, and blend until smooth.
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Whisk together the yogurt, cucumber, garlic, dill and lemon zest, and season with salt and pepper. Put in a decorative bowl and swirl some of the green chile pesto into the yogurt.
<br> <br>*Note: This recipe can be made with either FAGE Total 0% or FAGE Total 2%.
