Trigger
Olympic Dairy

Preparation : 10 minutes |
Cooking : None |
Serve(s) : 4

Yogurt and Cucumber Dip with Zaatar Pita ChipsSnack

If you like dips, you will love this one!



Preparation : 10 minutes
Cooking : None
Serve(s) : 4

INGREDIENTS

  • 2 cups yogurt Olympic Natural 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

In a bowl, combine the Greek yogurt with all the ingredients except the cucumber.

Grate the cucumber, remove excess water by pressing it in your hands or in a clean cloth.

Add the grated cucumber to the Greek yogurt mixture.

Adjust the seasoning if desired. Refrigerate.

Meanwhile, prepare the pita chips.

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.

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



Subscribe to our newsletter!