CUCUMBER YOGURT DIP WITH GREEK PITA CHIPS
This is an easy delicious recipe adapted from Semi-Homemade Cooking with Sandra Lee. Great for parties, or hanging out!
Provided by Sharon123
Categories Vegetable
Time 15m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- Yogurt Dip:.
- Cut the cucumber in half lengthwise and grate into a medium mixing bowl. Add yogurt, sour cream, lemon juice, and 1 tablespoon Greek seasoning. Stir to mix well.
- Season with salt and pepper to taste.
- Refrigerate for at least 1 hour.
- Serve with the toasted pitas chips.
- Pita Chips:
- Preheat oven to 350 degrees F.
- Spray baking sheet with olive oil cooking spray(or use olive oil on a piece of paper towel and wipe over baking sheet); set aside.
- Cut each pita bread into 8 triangles.
- Place on baking sheet, in a single layer. Lightly spray with cooking spray and sprinkle with remaining 2 teaspoons Greek seasoning.
- Bake for 10 minutes. Remove from oven; let cool. Enjoy!
CUCUMBER YOGURT DIP WITH PITA CHIPS
Provided by Sandra Lee
Categories appetizer
Time 1h15m
Yield 2 cups dip, about 8 servings
Number Of Ingredients 8
Steps:
- Cut cucumber in half lengthwise and grate into a medium mixing bowl. Add yogurt, sour cream, lemon juice, and 1 tablespoon Greek seasoning. Stir to combine.
- Season with salt and pepper.
- Refrigerate for at least 1 hour. Serve with toasted pitas chips.
- Pita Chips:
- Preheat oven to 350 degrees F. Spray baking sheet with olive oil cooking spray; set aside.
- Cut each. pita bread into 8 triangles. Place on baking sheet, in a single layer. Lightly spray with cooking spray and sprinkle with remaining 2 teaspoons Greek seasoning. Bake for 10 minutes. Remove from oven; let cool.
GREEK LAYERED DIP WITH PITA CRISPS
Hummus, pita, feta cheese, olives--the ingredients in this gorgeous and surprisingly easy dip read like a textbook to fabulous Greek cuisine.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Carefully split each pita bread into 2 rounds. Cut each round into 6 wedges; place on ungreased cookie sheets. Spray wedges lightly with cooking spray; sprinkle with garlic powder.
- Bake 5 to 7 minutes or until crisp and golden brown. Cool while making dip.
- Meanwhile, in 10-inch plate or pie pan, spread cream cheese spread. Drop small spoonfuls of hummus evenly over cream cheese; spread evenly. Top with remaining ingredients in order listed.
- Serve dip with pita crisps.
Nutrition Facts : Calories 120, Carbohydrate 9 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 1 g
EASY TZATZIKI WITH TOASTED PITA CRISPS
Steps:
- Place the yogurt in a medium bowl. Grate the cucumber on a box grater and squeeze the grated cucumber with your hand to remove some of the liquid. Add it to the yogurt along with the sour cream, lemon juice, vinegar, dill, garlic, salt and pepper and stir. Serve with Toasted Pita Crisps.
- Heat a gas grill or charcoal grill with coals. Brush the pita with olive oil and heat on both sides until toasted.
Nutrition Facts : Calories 280 calorie, Fat 10.5 grams, SaturatedFat 5 grams, Cholesterol 12 milligrams, Sodium 821 milligrams, Carbohydrate 36 grams, Fiber 2 grams, Protein 9 grams, Sugar 2 grams
HERB PITA CRISPS
Crisp homemade pita chips entice guests while the cook puts the finishing touches on the meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 64
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Butter pitas and sprinkle with chives, salt, and pepper. Cut each into quarters. Divide between two baking sheets. Bake until golden, about 15 minutes. Let cool. Store in an airtight container up to 1 day.
CUCUMBER PITA WEDGES
I first tasted these delicious snacks at a friend's houses. Of the finger foods she served, this platter was the first to empty.-Grace Yaskovic, Lake Hiawatha, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, beat cream cheese and salad dressing mix until combined. , Split pita breads in half, forming two circles. Spread cream cheese mixture over pita circles; cut each into six wedges. Top with cucumbers; sprinkle with lemon-pepper.
Nutrition Facts :
GREEK LAYERED DIP WITH PITA CRISPS
This is a delicious dip with a lovely flavour and presentation. You may add chopped peeled cucumber if you wish. If you are taking this to a party, layer the ingredients on a decorative plastic plate or tray from a party store - no risk of breaking your favorite serving plate! Prep time does not reflect the overnight time needed to make the yoghurt cheese so plan ahead!
Provided by MarieRynr
Categories < 30 Mins
Time 30m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- The day before you want to serve the dip, take your yoghurt and put it into a mesh strainer you have lined with 3 or 4 coffee filters. (you may also line it with damp cheese cloth) Set the strainer in the sink and allow it to drain overnight. The whey will drip out of the yogurt, leaving a smooth, creamy cheese similar in texture to cream cheese or neufchatel. Stir in the red onion and minced chives and set aside.(Alternatively you can use 1 8-oz container of chives and onion cream cheese spread).
- Put the chickpeas, garlic, tahini, olive oil and lemon in a food processor. Process until almost smooth (You may need a few extra TBS of water or lemon juice to loosen it) Season to taste with salt and freshly ground black pepper.
- Heat oven to 350*F. Carefully split each pita bread into 2 rounds. Cut each round into 6 wedges; brush with olive oil and place on ungreased cookie sheets. Sprinkle with garlic powder.
- Bake 5 to 7 minutes or until crisp and golden brown. Cool while making dip.
- In a 10 inch pie pan, spread the yoghurt cheese mixture. Drop small spoonfuls of chickpea mixture even over, spreading evenly. Top with remaining ingredients in order listed.
- Serve with pita crisps.
- Note: to make ahead, dip can be refrigerated up to 2 hours.
Nutrition Facts : Calories 148.8, Fat 5.9, SaturatedFat 2.2, Cholesterol 10.7, Sodium 341.5, Carbohydrate 19.4, Fiber 2.4, Sugar 2, Protein 5.3
PITA CRISPS WITH CUCUMBER DIP
Tempt kids with this twist on chips and dip: The pita wedges are baked, and yogurt and cucumbers make up the dip.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 1 cup dip and 64 crisps
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Wrap cucumber pieces in a clean kitchen towel; gently squeeze to remove excess moisture. Set aside.
- Stir together yogurt, dill, mint, and salt. Fold in cucumber. Refrigerate in an airtight container until ready to serve, up to 2 days.
- Split each pita horizontally. Cut each round into 4 wedges. Toss wedges with oil, garlic, cayenne, salt, and pepper in a large bowl.
- Arrange pita wedges in a single layer on 2 rimmed baking sheets lined with parchment paper. Bake until crisp and golden, 8 to 10 minutes. Let cool completely. Crisps can be stored in an airtight container up to 3 days. Serve with dip.
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