Cucumber-yogurt dip with pita chips
1
Points®
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
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