I have been on a real Mediterranean kick lately, and this appetizer is no different! I know, I know, Tzatziki is supposed to be a sauce not a dip. But I can’t help it, I think it goes great with crispy baked pita chips. There are a million different recipes for Tzatziki sauce as each person has their own unique version. Below is my version, which is very quick and easy to assemble – but please take a look at this recipe from Kalyn’s Kitchen and also this recipe from Simply Recipes for some great ideas and twists! I like my Tzatziki on the tangy side, so I sweetened up the pita chips to compliment! It is a combination I highly recommend.
Tzatziki Dip (Serves 8):
2 c non-fat Greek yogurt
1 c english cucumber, seeded and finely diced
4 cloves of garlic, finely minced
1 1/2 tbsp lemon juice
1 1/2 tbsp dill
1 tbsp good quality extra virgin olive oil
1 tsp salt
1/2 tsp pepper
Place yogurt in large bowl. Seed and dice cucumber and dry with paper towel to remove excess moisture. Add cucumber, garlic, lemon juice and dill to the yogurt. Stir to combine. Pour olive oil on top of yogurt mixture and stir until incorporated. Add salt and pepper and stir to season. Cover and leave in refrigerator for at least one hour.
Sweetened Pita Chips (Serves 8):
1 tbsp paprika
1 tbsp chili powder
1 tbsp cinnamon
1 tbsp sugar
1 tsp salt
olive oil
6 whole wheat pitas
Preheat oven to 375 degrees. Combine paprika, chili powder, cinnamon, sugar and salt in small bowl. Split each pita into two round halves. Working with one half at a time, drizzle olive oil onto pita and distribute evenly with pastry brush. Sprinkle seasoning on pita. Repeat with remaining pitas and stack all pita halves. Cut stack of pitas into 6 triangles (total of 72 pieces). Spread pitas out onto baking sheets in single layer and bake for 10-12 minutes or until browned and crispy. Allow to cool before serving.
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Love this recipe with the Greek Yogurt instead of sour cream. Greek food and I get along!!