Yogurt Dill Dip and Baked Pita Chips

Dip and Chips

Both of these recipes have been enjoyed by my family over the holidays. The dill dip is amazing. Enjoy!

Yogurt Dill Dip

What you need:

  • 2 cups of Greek Yogurt
  • 3 tablespoons of chopped  Dill (fresh is best)
  • 1 tablespoon of Extra-Virgin olive oil
  • 1 teaspoon of finely grated Lemon Zest
  • 1 clove of Garlic, finely minced
  • 1 teaspoon of Salt
  • 1/2 teaspoon of Black Pepper

Start with a medium bowl, then stir all of the ingredients together. It's best to let it refrigerate a little first.


Baked Pita Chips

What you need:

  • 1 pkg of Greek Pitas
  • Extra Virgin Olive Oil (just sprinkle over the pitas, then brush evenly on)
  • Salt (to taste)
  • Black Pepper (to taste)
  • Oregano (to taste)

Set oven to 400 F. With a sharp knife, cut stack of pitas to form triangles. (3 times). Lay the pitas out on two baking sheets lined with parchment paper, then sprinkle the olive oil on one side only. Brush it on to coat the triangles evenly. Add salt and pepper to taste, then sprinkle with oregano. Bake for 7-9 minutes, until lightly browned. (longer bake time will produce crispier pitas). Transfer to bowl to cool. *You can make the pita chips smaller if you like, to prevent double dipping 🙂


* Credit for the Yogurt Dill Dip recipe goes to: myrecipes