Cucumber Yogurt Dip with Greek Pita Chips
Cool, creamy, and bursting with Mediterranean flavors, this Cucumber Yogurt Dip with Greek Pita Chips is the ultimate appetizer or snack you'll want to serve again and again. Featuring refreshing grated cucumber, tangy Greek yogurt, zesty lemon juice, and a hint of garlic and fresh dill, this dip is perfectly balanced and full of vibrant flavor. Paired with golden, oven-baked pita chips brushed with a fragrant oregano-infused olive oil, this recipe is a healthier, homemade alternative to store-bought snacks. Ready in just 25 minutes, it’s an easy yet impressive dish perfect for parties, casual get-togethers, or even a quick indulgent treat. Serve it with an extra drizzle of olive oil and a sprinkle of fresh dill to elevate the presentation, and watch it disappear in no time! Keywords: cucumber yogurt dip, Greek pita chips, Mediterranean appetizer, healthy snack recipe, homemade dip ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups Greek yogurt
- 1 medium Cucumber
- 1 clove Garlic
- 2 tablespoons Fresh dill
- 1 tablespoon Lemon juice
- 1 tablespoon Olive oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 pieces Pita bread
- 1 teaspoon Dried oregano
- 2 tablespoons Olive oil (for pita chips)
- 0.25 teaspoons Salt (for pita chips)
Instructions
Preheat your oven to 375°F (190°C).
Start by preparing the cucumber yogurt dip. Peel the cucumber if desired (optional) and grate it using a box grater. Place the grated cucumber in a clean kitchen towel or cheesecloth, and squeeze it tightly to remove excess moisture.
In a mixing bowl, combine the Greek yogurt, grated cucumber, minced garlic, chopped fresh dill, lemon juice, olive oil, salt, and black pepper. Stir until well combined. Cover and refrigerate the dip for at least 15-20 minutes to let the flavors meld.
Next, prepare the pita chips. Cut each pita bread into 6-8 wedges, depending on your desired size.
In a small bowl, mix the olive oil, dried oregano, and salt for the pita chips. Use a pastry brush to lightly coat both sides of the pita wedges with the seasoned oil mixture.
Arrange the coated pita wedges on a baking sheet in a single layer. Bake for 8-10 minutes, flipping halfway through, until the chips are golden brown and crispy. Remove from the oven and let them cool slightly.
Serve the chilled cucumber yogurt dip with the warm, crispy pita chips. Garnish the dip with a drizzle of olive oil and a sprinkle of fresh dill, if desired.
Nutrition Facts
Calories |
1241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 2816 mg | 122% | |
| Total Carbohydrate | 151.9 g | 55% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 19.8 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 354 mg | 27% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1107 mg | 24% | |
*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.
