Photo: Cucumber Yogurt Dip with Pita Chips Recipe
Directions
Yogurt Dip:
Ingredients
- 1 medium hot house cucumber
- 1 cup fat-free plain yogurt
- 1 cup fat-free sour cream
- 1 tablespoon lemon juice
- 1 tablespoon plus 2 teaspoons Greek seasoning, divided
- Salt
- Freshly ground black pepper
- 4 whole-grain pita pockets (recommended: Thomas' Sahara)
Cut cucumber in half lengthwise and grate into a medium mixing bowl. Add yogurt, sour cream, lemon juice, and 1 tablespoon Greek seasoning. Stir to combine.
Season with salt and pepper.
Refrigerate for at least 1 hour. Serve with toasted pitas chips
Pita Chips:
Preheat oven to 350 degrees F. Spray baking sheet with olive oil cooking spray; set aside.
Cut each. pita bread into 8 triangles. Place on baking sheet, in a single layer. Lightly spray with cooking spray and sprinkle with remaining 2 teaspoons Greek seasoning. Bake for 10 minutes. Remove from oven; let cool.
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By lillybee
redding, CA
on August 25, 2011
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What does Greek Seasoning have to do with Indian Food. I think Sandra got Tzatziki mixed up with Raita.
By TheRustySpoon
Nashville, TN
on July 02, 2010
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Overall, a good take on tzatziki. As per other reviews, I'd say the consistency was a little thin, so next time I make this--and I will make it again-- I will substitute Greek yogurt for the plain yogurt and perhaps reduce the amount of sour cream. The Greek seasoning (I made my own, using Emeril's recipe added a great flavor, however, I'd say be careful with the salt. Taste as you add ingredients as the seasoning tends to be on the salty side. The pita chips crisped up nicely and deliciously, although I'd prefer them without the Greek seasoning. Otherwise a great appetizer.
By MissSuz
Mountain Home, AR
on June 30, 2010
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Indian cuisine has many flatbread choices, such a poppadums (also spelled papadums and in many other ways readily available on-line or in Asian specialty stores, which can be substitued for the pita and made into chips with the dip to serve with curry. This is, in fact, what I do with this recipe, using flatbread made with a kind of black gram bean flour and gluten-free, as many of the East Indian flatbreads are.
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