Cucumber Yogurt Dip With Pita Chips Recipes

TZATZIKI SAUCE (YOGURT AND CUCUMBER DIP)

Steps:

• Line a colander with two layers of cheesecloth and place it over a medium bowl. Place the yogurt on the cheesecloth and cover the colander with plastic wrap. Allow yogurt to drain overnight.
• Lay grated cucumber on a plate lined with paper towel; allow to drain 1 to 2 hours.
• Combine the drained yogurt, cucumber, garlic, parsley, mint, lemon juice, salt, and pepper in a bowl. Refrigerate for at least 2 hours before serving.

CUCUMBER-YOGURT DIP

Steps:

• Cut the garlic clove in half and place the halves at the edge of the cutting board. Use the dull side of your chef's knife to cut the garlic almost to a mash, then use the sharp side to mince it. Put the garlic and lemon juice in a small bowl along with a pinch of salt to remove the raw taste from the garlic and lightly pickle it.
• Chop the cucumber, scallions, and parsley and add them to the garlic.
• Finish by mixing in the yogurt, dried mint, and olive oil. Season with salt and serve with crudités, pita, or latkes.

PITA CRISPS WITH CUCUMBER DIP

Steps:

• Preheat oven to 375 degrees. Wrap cucumber pieces in a clean kitchen towel; gently squeeze to remove excess moisture. Set aside.
• Stir together yogurt, dill, mint, and salt. Fold in cucumber. Refrigerate in an airtight container until ready to serve, up to 2 days.
• Split each pita horizontally. Cut each round into 4 wedges. Toss wedges with oil, garlic, cayenne, salt, and pepper in a large bowl.
• Arrange pita wedges in a single layer on 2 rimmed baking sheets lined with parchment paper. Bake until crisp and golden, 8 to 10 minutes. Let cool completely. Crisps can be stored in an airtight container up to 3 days. Serve with dip.

LAYERED MEDITERRANEAN DIP WITH PITA CHIPS

Steps:

• Line a strainer with 4 layers of cheesecloth or 1 coffee filter and place over a bowl. Place yogurt in prepared strainer and cover with edges of cheesecloth. Refrigerate for 8 hours or overnight. In a small bowl, combine the strained yogurt, cucumber, vinegar and mint., Spread hummus in the bottom of a 9-in. deep dish pie plate. Layer with onion, peppers, feta cheese, olives, tomatoes and yogurt mixture. Top with parsley and additional mint if desired. Chill until serving., Cut each pita half into 3 wedges; separate each wedge into 2 pieces. Place in a single layer on ungreased baking sheets. Brush both sides with olive oil; sprinkle with salt and pepper., Bake at 400° for 8-10 minutes or until crisp, turning once. Serve with dip.

CUCUMBER YOGURT DIP WITH GREEK PITA CHIPS

Steps:

• Yogurt Dip:.
• Cut the cucumber in half lengthwise and grate into a medium mixing bowl. Add yogurt, sour cream, lemon juice, and 1 tablespoon Greek seasoning. Stir to mix well.
• Season with salt and pepper to taste.
• Refrigerate for at least 1 hour.
• Serve with the toasted pitas chips.
• Pita Chips:
• Preheat oven to 350 degrees F.
• Spray baking sheet with olive oil cooking spray(or use olive oil on a piece of paper towel and wipe over baking sheet); 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. Enjoy!

GREEK LAYERED DIP WITH PITA CHIPS

Steps:

• Preheat the oven to 375 degrees F. Line 1 or 2 baking sheets with foil. Cut the pita rounds into eighths. Split each piece in two and place on the prepared baking sheet(s), with the inside of the bread facing up. Spray with the olive oil cooking spray and sprinkle with 2 teaspoons of the Greek seasoning. Bake 7 to 10 minutes, or until golden.
• Meanwhile, in a large skillet, brown the ground lamb with the garlic salt and the remaining 2 teaspoons Greek seasoning. Drain and set aside. In a shallow 1 1/2-quart dish, spread the hummus on the bottom. Top with a layer of ground lamb, then the tzatziki. Layer with the lettuce, tomatoes, onion, olives and feta. Serve the dip at room temperature with pita chips.

WHITE BEAN DIP WITH PITA CHIPS

Steps:

• Preheat the oven to 400 degrees F.
• Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
• Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.
• Serve the pita toasts warm or at room temperature alongside the bean puree.

CUCUMBER YOGURT DIP

Steps:

• to drain the yogurt, line a mesh colandar with cheesecloth or a coffee filter and hang over a bowl. Let the yogurt drain at least an hour or two, but no big deal if it is easier for you the night before. If that is the case, make sure to cover the top and leave it in the fridge.
• This can be skipped if you can get your hands on real Greek yogurt, which is thicker than most commerical brands.
• Place the now thickened yorgurt to a bowl and add the other ingredients. Best if it sits for a bit to let the flavors combine, but with me, it is likely that it will get eaten long before.
• You may keep leftovers in the fridge, but I find the raw garlic can get a bit intense upon sitting. Not that that is a bad thing, but consider yourself warned.

SMOKY EGGPLANT DIP WITH PITA CHIPS

Steps:

• Heat the grill. Meanwhile, in a blender combine 3/4 cup olive oil, the oregano, thyme and 1/2 teaspoon salt. Blend until you have a rough purée, 2 to 5 minutes depending on how strong your blender is. Taste and add a pinch of salt if needed. Purée should be well seasoned.
• Split pita breads in half along their seams to make 6 flat rounds. Brush both sides of each pita round with herb purée.
• When grill is hot, cook the eggplant, whole, until skins are shriveled and flesh has collapsed, about 8 to 12 minutes per side. Transfer to a bowl to cool.
• Grill pitas until crisp, about 30 seconds to 1 minute per side. Let rest for a minute or two until cool enough to handle but still very warm, then slice each round into 6 wedges.
• Peel eggplant and put flesh in a food processor with remaining 1 tablespoon oil, the garlic, yogurt, lemon juice, pepper and remaining 1/2 teaspoon salt. Purée, then taste and add more lemon or salt (or both) if needed. Serve the dip spread on a plate, drizzled with more olive oil and garnished with mint, dates and pomegranate seeds if desired.

MEDITERRANEAN DIP WITH PITA CHIPS

Steps:

• Cut each pita half into three wedges; separate each wedge into two pieces. Place on an ungreased baking sheet. Spritz both sides of wedges with cooking spray; sprinkle with 1 teaspoon garlic powder. , Bake at 350° for 5-6 minutes on each side or until golden brown. Cool on wire racks., Meanwhile, in a small bowl, beat the cream cheese, yogurt, oregano, coriander, pepper and remaining garlic powder. Spread into a 9-in. pie plate. Top with tomato, pepperoncini, olives, cucumber, feta cheese and parsley. Serve with pita chips.