Best 5 Pita Crisps With Cucumber Dip Recipes

CUCUMBER YOGURT DIP WITH PITA CHIPS

Cucumber Yogurt Dip with Pita Chips image

Provided by Sandra Lee

Time 1h15m

Yield 2 cups dip, about 8 servings

Number Of Ingredients 8

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)

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.

PITA CRISPS WITH CUCUMBER DIP

Pita Crisps with Cucumber Dip image

Tempt kids with this twist on chips and dip: The pita wedges are baked, and yogurt and cucumbers make up the dip.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Yield Makes about 1 cup dip and 64 crisps

Number Of Ingredients 11

Ingredients

1 English cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
1/2 cup plain yogurt
1 tablespoon chopped fresh dill
1 teaspoon chopped fresh mint
Pinch of salt
8 pita rounds, (each 5 inches in diameter)
2 tablespoons olive oil
1 garlic clove, minced
Pinch of cayenne pepper
Pinch of salt
Pinch of freshly ground pepper

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.

EASY TZATZIKI WITH TOASTED PITA CRISPS

Easy Tzatziki with Toasted Pita Crisps image

Provided by Ina Garten

Categories appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 12

Ingredients

Two 7-ounce containers Greek yogurt (recommended: Fage Total)
1 hothouse cucumber, unpeeled and seeded
1/4 cup sour cream
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
1 1/2 teaspoons minced garlic
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Toasted Pita Crisps, recipe follows
8 pita breads
Good olive oil

Steps:

Place the yogurt in a medium bowl. Grate the cucumber on a box grater and squeeze the grated cucumber with your hand to remove some of the liquid. Add it to the yogurt along with the sour cream, lemon juice, vinegar, dill, garlic, salt and pepper and stir. Serve with Toasted Pita Crisps.
Heat a gas grill or charcoal grill with coals. Brush the pita with olive oil and heat on both sides until toasted.

Nutrition Facts : Calories 280 calorie, Fat 10.5 grams, SaturatedFat 5 grams, Cholesterol 12 milligrams, Sodium 821 milligrams, Carbohydrate 36 grams, Fiber 2 grams, Protein 9 grams, Sugar 2 grams

FETA DIP WITH CUCUMBER AND PITA CHIPS

Feta Dip With Cucumber and Pita Chips image

Make and share this Feta Dip With Cucumber and Pita Chips recipe from Food.com.

Provided by dicentra

Categories Cheese

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 9

Ingredients

1 1/2 cups feta cheese, crumbles plain or 1 1/2 cups herbed feta cheese, with mediterranean herbs
1/2 cup whole milk
1/2 cup toasted walnuts
12 sprigs oregano leaves, stripped
1 teaspoon coarse black pepper
2 (10 ounce) bags store-bought pita chips
1 roasted red pepper
kalamata olive
24 slices seedless cucumber, sliced thinly on the bias

Steps:

Combine the first five ingredients in the food processor and process until smooth.
Serve with store-bought pita chips and sliced cucumber garnished with chopped roasted red pepper and Kalamata olives.

Nutrition Facts : Calories 703.4, Fat 60, SaturatedFat 26.3, Cholesterol 141.6, Sodium 1707.9, Carbohydrate 16.1, Fiber 3, Sugar 11.4, Protein 30

CUCUMBER YOGURT DIP WITH GREEK PITA CHIPS

Cucumber Yogurt Dip With Greek Pita Chips image

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

Ingredients

1 medium seedless cucumber (or regular cucumber that has been seeded)
1 cup plain yogurt
1 cup low-fat sour cream
1 tablespoon lemon juice
1 tablespoon all purpose Greek seasoning, plus
2 teaspoons all purpose Greek seasoning, divided (store bought or homemade)
salt & freshly ground black pepper
4 whole grain pita
cooking spray

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!