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

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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.

Reviews (1)

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