Cucumber Yogurt Chips with Pita Chips Ww
Cool, creamy, and utterly refreshing, Cucumber Yogurt Chips with Pita Chips WW is the perfect snack or appetizer for any occasion. This recipe features a tangy Greek yogurt dip infused with grated cucumber, minced garlic, fresh dill, and a splash of lemon juice for a zesty burst of flavor. Paired with crispy, oven-baked pita chips seasoned with paprika and garlic powder, this dish balances crunch and creaminess in every bite. Quick and easy to make in just 25 minutes, this Mediterranean-inspired treat is both healthy and satisfying, perfect for weight watchers and discerning snack lovers alike. Serve it at your next gathering or enjoy it as a wholesome midday snack!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1 whole (medium) Cucumber
- 1 cup Greek yogurt
- 1 clove (minced) Garlic
- 1 tablespoon Lemon juice
- 1 teaspoon Olive oil
- 1 tablespoon (chopped) Dill (fresh)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 whole (large) Pita bread
- 1 tablespoon Olive oil (for pita chips)
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Paprika
- 0.25 teaspoon Salt (for pita chips)
Instructions
Preheat the oven to 375°F (190°C).
Prepare the cucumber yogurt dip: Peel the cucumber and grate it using a box grater. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out the excess water.
In a mixing bowl, combine the grated cucumber, Greek yogurt, minced garlic, lemon juice, olive oil, chopped dill, salt, and black pepper. Mix well until smooth. Adjust seasoning to taste. Set aside in the refrigerator to chill.
Prepare the pita chips: Cut the pita bread into wedges (8 pieces per pita). Arrange the wedges in a single layer on a baking sheet.
In a small bowl, mix together olive oil, garlic powder, paprika, and salt. Brush the pita wedges evenly with the olive oil mixture on both sides.
Bake the pita wedges in the preheated oven for 8-10 minutes, or until they are golden brown and crisp. Flip halfway through baking. Keep an eye on them to avoid burning.
Remove the pita chips from the oven and let them cool for a few minutes.
Serve the cucumber yogurt dip with the warm pita chips on the side. Enjoy!
Nutrition Facts
Calories |
203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.7 g | 7% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 469 mg | 20% | |
| Total Carbohydrate | 29.0 g | 11% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 4.6 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 267 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
