Best 5 Cucumber Yogurt Dip With Greek Pita Chips Recipes
**Cucumber Yogurt Dip with Greek Pita Chips: A Refreshing and Flavorful Appetizer**
Indulge in a culinary delight with our tantalizing Cucumber Yogurt Dip paired with crispy Greek Pita Chips. This refreshing and flavorful appetizer is a perfect way to kick off any gathering or elevate your snacking experience. Dive into the creamy and tangy cucumber yogurt dip, bursting with the freshness of cucumbers, the richness of Greek yogurt, and a symphony of herbs and spices. Complement this dip with our homemade Greek pita chips, baked to perfection with a blend of olive oil, herbs, and a hint of lemon zest. Immerse yourself in the delightful crunch of the pita chips, perfectly complementing the smooth and velvety texture of the dip.
**Recipes:**
1. **Cucumber Yogurt Dip:**
- Gather crisp cucumbers, tangy Greek yogurt, aromatic fresh dill, refreshing mint, zesty lemon juice, bold garlic, a touch of ground cumin, and salt and pepper to taste.
- Finely dice the cucumbers and combine them with Greek yogurt in a mixing bowl.
- Chop the fresh dill and mint and add them to the bowl, along with the lemon juice, garlic, cumin, salt, and pepper.
- Stir until well combined and refrigerate for at least 30 minutes to allow the flavors to meld.
2. **Greek Pita Chips:**
- Prepare a mixture of all-purpose flour, baking powder, salt, and sugar.
- Drizzle in olive oil and lemon juice while mixing until the dough comes together.
- Knead the dough briefly, form it into a ball, and let it rest for 15 minutes.
- Divide the dough into small pieces, roll them out thinly, and cut them into triangles.
- Brush the pita chips with olive oil, sprinkle them with dried oregano, thyme, and a pinch of salt.
- Bake the pita chips in a preheated oven until golden brown and crispy.
Serve the Cucumber Yogurt Dip with the Greek Pita Chips as an irresistible appetizer or snack. Enjoy the symphony of flavors and textures that will leave your taste buds tantalized.
CUCUMBER YOGURT DIP WITH PITA CHIPS
Provided by Sandra Lee
Categories appetizer
Time 1h15m
Yield 2 cups dip, about 8 servings
Number Of Ingredients 8
Steps:
- 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.
CUCUMBER YOGURT DIP
I can not get enough of this recipe for this cucumber-yogurt dip/sauce. Works well on roasted meats, in wraps, on rice, as a dip with vegetables or pita (or just baguette) on a spoon.... I used it on my curried chicken and rice recipe and it added a little coolness to the spices.
Provided by brew3431
Categories Southwest Asia (middle East)
Time 2h5m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 47.2, Fat 2.1, SaturatedFat 1.3, Cholesterol 8, Sodium 29.8, Carbohydrate 5.3, Fiber 0.3, Sugar 3.6, Protein 2.5
CUCUMBER-YOGURT DIP
A cousin to Greek tzatziki, Ana Sortun's easy-to-make Turkish cucumber-yogurt dip includes a twist: dried mint. Serve with crackers and veggies as an appetizer, or (our favorite) dollop it on crispy potato latkes.
Provided by Ana Sortun
Categories condiment
Time 15m
Yield 6 servings
Number Of Ingredients 9
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.
GREEK-STYLE CUCUMBER AND YOGURT DIP WITH DILL
Categories Condiment/Spread Dairy Herb Vegetable Appetizer No-Cook Cocktail Party Picnic Super Bowl Yogurt Cucumber Summer Poker/Game Night Sour Cream Dill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Line sieve with cheesecloth and place over medium bowl. Place yogurt in sieve. Cover with plastic wrap and allow to drain in refrigerator overnight.
- Mix cucumber and 1 tablespoon salt in small bowl; cover and chill 3 hours.
- Transfer drained yogurt to another bowl. Mix in sour cream, lemon juice, dill and garlic. Squeeze out as much excess liquid as possible from cucumber. Stir cucumber into yogurt. Season with pepper. Cover; chill at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Preheat oven to 400°F. Place pita wedges on baking sheets. Brush with olive oil. Bake until crisp, about 10 minutes. Cool. (Can be made 1 day ahead. Store pita airtight at room temperature.) Serve cucumber dip with baked pita wedges.
CUCUMBER YOGURT DIP WITH GREEK PITA CHIPS
This is an easy delicious recipe adapted from Semi-Homemade Cooking with Sandra Lee. Great for parties, or hanging out!
Provided by Sharon123
Categories Vegetable
Time 15m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 9
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!
Tips:
- For the creamiest dip, use full-fat Greek yogurt.
- If you don't have any fresh mint, you can use dried mint, but use only about 1/4 of the amount called for in the recipe.
- If you want a spicier dip, add a pinch of cayenne pepper or red pepper flakes to taste.
- You can make the pita chips ahead of time and store them in an airtight container for up to 3 days.
- To make the dip ahead of time, simply combine all of the ingredients in a bowl and refrigerate for up to 3 days. When you're ready to serve, let the dip come to room temperature for about 30 minutes before serving.
Conclusion:
This cucumber yogurt dip is a refreshing and healthy snack or appetizer that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. The Greek pita chips are a delicious and healthy alternative to traditional chips, and they are also very easy to make. So next time you are looking for a healthy and refreshing snack or appetizer, give this cucumber yogurt dip with Greek pita chips a try. You won't be disappointed!
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