Refreshing Cucumber Dill Yogurt Dip with Pita Chips
This Cucumber Dill Yogurt Dip with Pita Chips is a cool, creamy, and healthy snack that’s perfect for warm days, light lunches, or easy appetizers. It combines thick Greek yogurt with fresh cucumber, zesty lemon, and fragrant dill for a refreshing dip that pairs beautifully with crispy, oven-baked pita chips.Made in under 20 minutes, this easy recipe is great for parties, meal prep, or guilt-free snacking. Simple, flavorful, and totally customizable—this dip is sure to be a new favorite!
Ingredients
For the Cucumber Dill Yogurt Dip:
- 1 ½ cups plain Greek yogurt (full-fat or low-fat)
- ½ medium cucumber, grated and drained
- 1 tablespoon fresh dill, chopped (or 1 tsp dried dill)
- 1 small garlic clove, finely grated or minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon olive oil
- Salt and pepper to taste
For the Pita Chips:
- 2 pita breads (regular or whole wheat)
- 1 tablespoon olive oil (for brushing)
- ¼ teaspoon salt
- Optional: pinch of paprika, cumin, or garlic powder
Instructions
Prepare the Dip:
- Grate the cucumber and squeeze out as much water as possible using a clean cloth or paper towel.
- In a bowl, mix Greek yogurt, grated cucumber, dill, garlic, lemon juice, olive oil, salt, and pepper.
- Stir well until smooth and creamy. Adjust seasoning to taste.
- Chill for 20–30 minutes (optional, but it enhances the flavor).
Make the Pita Chips:
- Preheat oven to 375°F (190°C).
- Cut pita breads into triangles or strips.
- Brush lightly with olive oil and sprinkle with salt (and optional spices).
- Bake for 8–10 minutes until golden and crispy, flipping halfway.
Serve:
- Serve the chilled dip with warm, crispy pita chips. Add extra dill or a drizzle of olive oil on top for presentation if desired.