Enjoy this dip over chicken, beef, in a sandwich or jazz up your traditional burger by spreading some tzatziki on the bun! (Now just FYI, this is the real deal, not some simple yogurt dip. This tzatziki is very garlicky, has quite the punch and will make your taste buds dance!)
We recently had a block party and I’m not gonna lie, the tzatziki and pita chips were quite the hit! So why not bring this dip next time you’re invited over or impress your guests by making it for your next gathering!
- 2 cups plain 0% Greek yogurt (I like Oikos or Liberte)
- 1 large English cucumber, peeled and shredded
- 4-6 garlic cloves
- 1 tbsp apple cider vinegar
- 1 tbsp fresh squeezed lemon juice
- fresh ground pepper (just a pinch or a couple twists)
- himalayan pink salt
- 1/4 cup extra virgin olive oil
- Put the cucumber in a strainer and sprinkle with salt. Drain and squeeze well trying to release as much liquid as possible.
- In a separate bowl, mix the crushed garlic with the oil and vinegar.
- Add the drained cucumber and mix well.
- Add the yogurt folding it in carefully. You really want to be careful not to stir vigorously or you will make the tzatziki watery.
- Add the pepper, lemon juice and vinegar, mix well.
- Chill for a few hours or overnight and allow the flavours to meld together.
Greek Style Pita Chips
- 1 bag large pita pockets
- Olive oil Spray
- Garlic Powder
- Dried Oregano
- Preheat oven to 350F
- Carefully Split the all the pockets in half.
- Cut all halves into 8 pieces. (Like a pizza!)
- Lay them all out on a large baking sheet Make sure the inside of the pita is facing up.
- Lightly spray them with extra virgin olive oil.
- Lightly sprinkle salt, pepper, garlic powder and dried oregano on each.
- Bake 10-15 minutes or until crispy.
PureSense Health Clients:
- 6 Slices Pita Chips = 2 Starch
- 2 Tbsp Tzatziki sauce = 1 Fat or 1 Protein or 1/2 Dairy