Food & Cooking Recipes Appetizers Pita Crisps with Cucumber Dip 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 Yield: Makes about 1 cup dip and 64 crisps Tempt kids with this twist on chips and dip: The pita wedges are baked, and yogurt and cucumbers make up the dip. Ingredients For the Dip 1 English cucumber, peeled, halved lengthwise, seeded, and cut into ¼-inch dice ½ 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 Preheat oven to 375 degrees. Wrap cucumber pieces in a clean kitchen towel; gently squeeze to remove excess moisture. Set aside. 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. Rate it Print