TZATZIKI DIP {penzeys}

By grinder

TZATZIKI:
Prep. time: 10 minutes/Cooking time: none/Yield: 2½ cups sauce
Servings 10/Serving Size ¼ cup (65g)/Calories 25/Calories from fat 10/Total fat 1g/Chol 5mg
Sodium 85mg/Carbohydrate 2g/Dietary Fiber 0g/Sugars 2g/Protein 1g.

PITA CHIPS:
Prep. time: 10 minutes/Cooking time: 8-10 minutes/Yield: 64 chips

Servings 10/Serving Size 6 chips (37g)/Calories 170/Calories from fat 110/Total fat 12g/Cholesterol 0mg/Sodium 190mg/Carbohydrate 14g/Dietary Fiber 2g/Sugars

Ingredients

• Pita Chips:
• 1 cup plain greek yogurt
• 1 small garlic clove, grated/minced or 1/4 t. granulated
• 1/2-1 tablespoon dill weed
• 1 cucumber, peeled, grated
• 1 tablespoon fresh lemon juice
• 1/4-1/2 teaspoon salt
• 4 whole wheat pita pockets
• 1/2 cup olive oil+ {3.75oz}
• 1-2 teaspoon granulated garlic powder
• 1/4-1/2 teaspoon salt, to taste
• 1/4-1 teaspoon penzeys fresh ground pepper

Preparation

Step 1

TZATZIKI:
In a medium bowl, combine yogurt, garlic, dill weed, cucumber, lemon juice and salt as desired. Mix well. This pairs perfectly with pita chips.

PITA CHIPS:
These are a great snack for lunches, after work or in between classes. Making your own beats buying them and you can add any spices you’d like to the olive oil to make them different each time.

Preheat oven to 375°F.
Cut the pitas carefully in half so that you have 8 thin pita circles. Cut each circle into 8 pizza-like wedges. Arrange on a foil-lined baking sheet.

In a small bowl, combine olive oil, garlic, salt and pepper. Use a grill or pastry brush to lightly brush the seasoned oil evenly over each pita wedge. Bake 8-10 minutes. Keep an eye on the chips because they can get extra crispy very quickly. Remove from oven and serve with your favorite
dip or eat alone as a snack.