This Greek inspired cucumber dip is a healthy and refreshing snack your kids, family and friends will love. And the baked pita crisps are perfect for dipping and snacking.
1/2 English cucumber (hothouse), peeled and cut into ¼ inch cubes
½ cup plain yogurt
2 teaspoons fresh dill, chopped
1 teaspoon mint, chopped (optional)
2 teaspoons fresh lemon juice
Wrap the cucumber in a clean dish towel, squeezing out any excess water.
In a small bowl, combine the yogurt, dill, mint, lemon juice and a pinch of salt, or to taste. Fold in the cucumber.
Preheat oven to 375F
2 tablespoons olive oil
Slice each pita in half and cut each half into 6 wedges. In a large bowl, combine the olive oil and salt. Toss the pita wedges in the oil until coated.
Place pita wedges on a baking sheet lined with parchment paper. Bake until golden and crisp for 8 – 10 minutes. Remove from oven and allow to cool completely.
Serve pita crisps with the dip.
Squeezing the water out of the cucumbers will prevent the dip from becoming watery.
Check on the pita chips for cooking time to they don’t burn. Once baked, they cook quickly!