Dips
Ingredients
| Ingredient | 5 serves |
|---|---|
| Greek yoghurt | 250g |
| Small Lebanese cucumber, grated | 1 |
| Garlic clove, crushed | ½ |
| Lemon juice | 1 tablespoon |
| Fresh dill, finely chopped | 1 tablespoon |
| Large pita/Lebanese bread | 1 |
| Spray olive oil | |
| Ground paprika | ½ teaspoon |
| Dried oregano | ½ teaspoon |
Method
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1
To make the tzatziki, place the Greek yoghurt in a mixing bowl. |
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2
Squeeze out and discard any liquid from the grated cucumber. |
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3
Add the cucumber to the bowl, along with the crushed garlic, lemon juice and finely chopped dill. |
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4
Mix well to combine. Cover and refrigerate until ready to serve. |
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5
To make the pita chips, first preheat oven to 160°C. Line baking trays with baking paper. |
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6
Cut the pita/Lebanese bread into triangles or wedges. Place on the prepared baking trays and spray with oil. |
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7
Sprinkle with ground paprika and dried oregano. Press the seasonings into the bread to help it stick. |
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8
Bake for 10 minutes or until crunchy. |
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9
Serve the cooked pita chips with the prepared tzatziki. |