Tzatziki with Pita Chips

Serving Size: 
ΒΌ cup Tzatziki with 6 chips
Serves: 
8 (makes 2 1/2 cups)
Cost Per Serving: 
$.57
Ingredients: 

(Make a day before serving)

  • 1 unpeeled cucumber, washed and sliced lengthwise
  • 1 teaspoon garlic, peeled and minced (about 1-2 cloves)
  • 2 containers (6 ounces each) plain Greek yogurt
  • 1 teaspoon dried dill and/or fresh mint
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil

Ingredients for Pita Chips:

  • 6 whole wheat pita pockets (6”)
  • Cooking spray  
  • 1/2 teaspoon spice (choose one or combine dried rosemary, basil, garlic powder, cumin, cayenne pepper)
Instructions: 
  1. Use a spoon to scrape out cucumber seeds. Dice the cucumber into small pieces or shred using a grater.
  2. Spread cucumber on paper towels on top of a paper towel. Roll up the towels and squeeze to remove excess liquid. Transfer dried cucumber to a large bowl.
  3. Add the remaining ingredients and mix. Cover and refrigerate until served.

Pita Chips:

  1. Preheat oven to 400°F.
  2. Cut pita in 8 wedges, spray with oil, and sprinkle with seasoning.
  3. Toast chips 4-5 minutes, then turn and toast 1-2 minutes more. (Watch carefully at the end because they can quickly turn brown.)
Tips: 
  • Serve the day after it is made for best flavor.
  • Keep no more than 4 days in the refrigerator.

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