Tzatziki with Home Baked Pita Chips
By Susan Arruda
YIELD: 4 servings
1 cup plain Greek yogurt (must be strained overnight or a minimum of 4 hours)
½ cucumber, peeled and finely grated; squeezed of excess water or pressed against strainer
1 garlic clove, minced
1 tbsp. Extra Virgin Olive Oil (EVOO)
1 tsp. white wine vinegar
¼ tsp. each sea salt and black pepper
Pinch of cayenne pepper
100% whole wheat pita bread (1 pita yields 16 wedges/pita chips) and is approximately 200 calories.
Place a fine mesh strainer over a bowl. Add the yogurt into the strainer and set aside (covered) in the refrigerator for at least 4 hrs., or overnight.
Transfer the strained yogurt into a serving bowl.
Grate the cucumber and squeeze the excess water with clean hands or press against the fine strainer.
Add the remaining ingredients to the yogurt and mix/stir to combine.
Sprinkle with a pinch of cayenne pepper.
Serve with the pita wedges or use as a vegetable dip or spread.
Tzatziki is great served with chicken, pork or lamb and is a Greek mainstay.
PITA CHIPS INSTRUCTION
Use food kitchen scissors to cut your whole wheat pita into ¼ slices and then 1/8 (cut the ¼ pieces in half). Open and pull pita apart (front from back) at the seams and spread evenly on a baking sheet.
Bake in a 200 Degrees Fahrenheit oven for approximately 20 minutes or until crisp.