2 Anaheim or poblano chiles
2 cups (8 oz) crumbled feta cheese
½ cup plan low-fat yogurt
2 tbsp fresh lemon juice
4 pitas, each cut into 8 wedges
Pre heat boiler.
Place chiles on a foil-lined baking sheet, and broil 7 minutes or until lightly blackened, turning after 3 ½ minutes.
Peel and cut a lengthwise slit in each roasted chile; discard seeds and stems.
Chop roasted chiles.
Place cheese, yogurt, and juice in a food processor; process until smooth.
Spoon cheese mixture into a medium bowl and stir in chiles.
Chill at least 1 hour before serving with pita wedges.
Yield: 8 servings (serving size: 3 tbsp spread and 4 pita wedges)