Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 6,500+ healthy, delicious recipes
Photo of Cucumber-yogurt dip with pita chips by WW

Cucumber-yogurt dip with pita chips

1
Points® value
Total Time
22 min
Prep
15 min
Cook
7 min
Serves
4
Difficulty
Easy
If you don’t care for the flavour of dill, use mint, cilantro, or basil in this recipe. While you’re at it, make a double batch and use it for dipping fresh vegetables or as a sauce for salmon or shrimp. It can be refrigerated for up to four days.

Ingredients

Whole wheat pita

2 oz, two 1-oz pitas

English cucumber

1 cup(s), diced

Plain fat free Greek yogurt

1 cup(s)

Fresh dill

2 tbsp(s), chopped (plus extra for garnish)

Garlic clove

1 clove(s), medium, minced

Fresh lemon juice

1 tsp(s)

Ground cumin

1 tsp(s)

Table salt

½ tsp(s)

Cayenne pepper

⅛ tsp(s)

Instructions

  1. Preheat oven to 400°F.
  2. To make chips, lightly coat both sides of each pita with olive oil nonstick spray. Cut each pita into 8 wedges; arrange wedges in single layer on large baking sheet. Bake until crisp and lightly toasted, 6–7 minutes. Transfer to rack to cool.
  3. Meanwhile, to make dip, stir together remaining ingredients in medium bowl. Sprinkle with additional dill. Serve dip with pita chips.
  4. Serving size: generous 1/4 cup dip with 4 pita triangles

People Also Like

People Also Like