Tzatziki Dip and Pita Chips

There is no need to serve store-bought dip anymore, with our recipe for Tzatziki Dip.

Tzatziki Dip and Pita Chips

There is no need to serve store-bought dip anymore with our recipe for Tzatziki Dip and Pita Chips. This snack is perfect for pre-dinner nibbles, weekend BBQs or an afternoon snack. 

Serves: Four

Time: 30 minutes 

Ingredients

  • 2 Lebanese cucumbers, peeled, halved lengthwise and seeded
  • 200g reduced fat natural yoghurt
  • 1 garlic clove, very finely chopped
  • 2 teaspoons olive oil
  • 2 teaspoons red wine vinegar
  • 2 tablespoons chopped mint, flat leaf parsley or dill
  • 4 large wholemeal pitas, split horizontally and cut into wedges


Method

Chop the cucumber and put in sieve to drain for around 20 minutes. Combine the yoghurt, garlic, oil and vinegar in a bowl and mix well. Stir in the cucumber and mint, cover with plastic wrap and refrigerate. To make the pita chips, preheat oven to 180°C. Place the pita wedges on a baking sheet and toast for 10 minutes until golden and crisp. Allow to cool and serve with the dip.





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