Yogurt and cucumber dip with zaatar pita chips

If you like dips, you will love this one!

Ingredients

• 2 cups yogurt Olympic Greek Plain yogurt
• ¼ cup lemon juice (about 2 lemons)
• ¼ cup finely chopped dill
• ¼ cup finely chopped fresh mint
• 2 tablespoons olive oil
• 1 grated clove of garlic
• 1 teaspoon of salt
• pepper of the mill
• grated cucumber

Chips of pita

• 4-6 pita breads
• 2 tablespoons vegetable oil
• a big spoon of za’atar

Preparation

1. In a bowl, combine the Organic Greek yogurt with all the ingredients except the cucumber.
2. Grate the cucumber, remove excess water by pressing it in your hands or in a clean cloth.
3. Add the grated cucumber to the Greek yogurt mixture.
4. Adjust the seasoning if desired. Refrigerate.
5. Meanwhile, prepare the pita chips.
6. Cut the pita breads into 8 slices, place them in a bowl, sprinkle with olive oil and sprinkle with zaatar. Place on a baking sheet and bake for about 7 minutes until crisp.
7. Place the dip on a large plate, sprinkle with olive oil, garnish with cherry tomatoes cut in 4, lightly roasted walnuts (walnuts, almonds, pine nuts etc.). Serve with the pita chips.

Photo credit and recipe: Emilie Gaillet