Tzatziki With Homemade Pita Chips

In light of tomorrow's impending frenzy of buffalo wings, nachos, chilis and pizzas, I thought I'd share my recipe for one of my favorite snacks.  Today's dish might not be a frequent visitor to the super bowl snack table, but it is guaranteed to help shake things up a little, providing a lighter and refreshing fare to help balance the regular heavier hitters of the day.

Tzatziki (pronounced tsah-ZEE-kee) is a yogurt based dip that is Greek in origin and can be used either as a dip for pita chips or as a sauce for other Greek dishes like kabobs, gyros, or souvlaki.  A combination of thick Greek yogurt, thinly shredded cucumbers and garlic, punched up by fresh lemon, it's so refreshing and perfect to munch on during game time.  Another bonus, it's so super easy to make and you can make it up a day or two in advance.  Just keep it in an air-tight container in the refrigerator.  I recommend serving this dip with fresh made pita chips.  You can always buy a bag of pita chips as well but nothing beats a still warm and crunchy pita chip dunked into a cool tzatziki dip, especially since it is so very easy to make and very inexpensive.  Plus, homemade anything is always way more impressive than anything store bought. 

Simply put, this little snack is delicious and so super easy.  You might find yourself making it again (and again, and again...). 

Tzatziki Dip and Homemade Pita Chips
- 1 large container of plain Greek yogurt 
- 1 large English cucumber (these are the long seedless ones that are usually found wrapped in plastic)
- 1 lemon
- 1 clove garlic, minced
- Salt and pepper to taste
- Extra virgin olive oil for brushing the pita chips
- Pita pockets
- Dried oregano

Over a large bowl, shred the cucumber with a box shredder.  Using paper towels, soak up as much excess water as possible.  (Too much water from the cucumbers will yield a watery, green dip.)  Once you have wrung out as much water as possible, pour the Greek yogurt over the cucumbers.  Stir to combine.  Add the garlic and the juice from one lemon.  Salt and pepper to taste.  I also like to drizzle a little extra virgin olive oil into the dip as well.  I think it gives it a nice added dimension of flavor. 

To make the pita chips, cut the pita pockets into triangles and brush with olive oil. Sprinkle oregano, salt and pepper.  Bake in the oven at  400 degrees until they crisp up (about 7-10 minutes).  Serve the pita chips immediately while still a little warm. 

Want some other game day snack ideas?  Visit my New Year's Eve post for some great ideas!

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