No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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.

  • yield: Makes about 1 cup dip and 64 crisps

advertisement

advertisement

Ingredients

For the Dip

  • 1 English cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
  • 1/2 cup plain yogurt
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon chopped fresh mint
  • Pinch of salt

For the Crisps

  • 8 pita rounds, (each 5 inches in diameter)
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • Pinch of cayenne pepper
  • Pinch of salt
  • Pinch of freshly ground pepper

Directions

  1. Step 1

    Preheat oven to 375 degrees. Wrap cucumber pieces in a clean kitchen towel; gently squeeze to remove excess moisture. Set aside.

  2. Step 2

    Stir together yogurt, dill, mint, and salt. Fold in cucumber. Refrigerate in an airtight container until ready to serve, up to 2 days.

  3. Step 3

    Split each pita horizontally. Cut each round into 4 wedges. Toss wedges with oil, garlic, cayenne, salt, and pepper in a large bowl.

  4. Step 4

    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.

Source
Martha Stewart Kids, Summer

advertisement

advertisement

Reviews (1)

  • raratinkerbell 23 May, 2008

    I made this with "stacys natural pita chips"