1
Step 1
3 minGrate the cucumbers and squeeze out all excess liquid.
Ingredients used:
- 2 piece•mini cucumbers
Enjoy a refreshing and creamy tzatziki paired with crispy homemade pita chips. This delightful snack or appetizer combines the tanginess of Greek yogurt and lemon juice with the freshness of dill and cucumber, all complemented by the crunch of baked pita chips.
*Percent daily values are based on a 2,000 calorie diet, the US national average.
Skill Level Easy | Cook Time 20 min | Servings 3 | Serving Size 1 plate (200g tzatziki and pita chips) | Est. Calories 558 per serving |
Carbs 89.8g (33%) | Protein 24.8g (50%) | Fats 21.6g (28%) | Daily Diet 2000 cal (28%) | |
*Percent daily values are based on a 2,000 calorie diet, the US national average.
fat-free Greek yogurt
2.5 cup
whole milk
1 cup
mini cucumbers
2 piece
grated
garlic cloves
2 clove
minced
olive oil
3 tbsp
lemon juice
2 tbsp
freshly squeezed
fresh dill
3 sprig
chopped
salt
1 tsp
whole wheat pitas
2 piece
cut into triangles
olive oil spray
1 to-taste
salt
1 to-taste
fat-free Greek yogurt
2.5 cup
whole milk
1 cup
mini cucumbers
2 piece
grated
garlic cloves
2 clove
minced
olive oil
3 tbsp
lemon juice
2 tbsp
freshly squeezed
fresh dill
3 sprig
chopped
salt
1 tsp
whole wheat pitas
2 piece
cut into triangles
olive oil spray
1 to-taste
salt
1 to-taste
Grate the cucumbers and squeeze out all excess liquid.
In a large bowl, whisk the Greek yogurt and milk together until smooth.
Stir in the grated cucumber, garlic, olive oil, lemon juice, dill, and salt until fully combined, then refrigerate until ready to serve.
Cut the pitas into triangles and arrange them in a single layer on a baking sheet, lightly spray both sides with olive oil, and sprinkle with salt.
Bake at 375°F for 8–10 minutes, flipping halfway through, until golden and crisp. Let the pita chips cool slightly, then serve alongside the tzatziki.
