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Tempt kids with this twist on chips and dip: The pita wedges are baked, and yogurt and cucumbers make up the dip.

Martha Stewart Kids, Summer, Martha Stewart Living Special Issues 1999, Martha Stewart Kids, Summer 2005, Martha Stewart Kids, Summer 2005

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Recipe Summary

Servings:
8
Yield:
Makes about 1 cup dip and 64 crisps
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Ingredients

For the Dip
For the Crisps

Directions

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

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

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

  • 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.

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Reviews (1)

Rating: Unrated
05/23/2008
I made this with "stacys natural pita chips"