Tzatziki with Pita Chips

Tzatziki...... yum.



Cucumbers, garlic, sour cream and yogurt.....all working together to become the most wonderful tangy dip to go along with pita chips or just a piece of good, crusty bread.  I've even put it with chicken and veggies inside a pita before for a quick sandwich dinner. 



I lived in Greece for three years in my younger days, and let me tell you.....one taste of this, and I was back there, sitting outside at a restaurant we called 'Cheap Charlie's', with the cats and dogs running around between the tables, eating tzatziki, fried zucchini, and the most delicious souvlaki you have ever tasted in your entire life......yum.  It doesn't get much better than that.



Simple to put together, and a great appetizer for dinner with friends.  Something to take to the pool to snack on while the kids are swimming, or great for just a light snack around the house.

Tzatziki with Pita Chips
adapted from Ina Garten and foodnetwork.com

1 14oz container Greek yogurt
1 seedless cucumber, you don't have to peel it....
1/4 cup sour cream
2 tablespoons freshly squeezed lemon juice
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
1 garlic clove, minced
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Toasted Pita Crisps, recipe follows

Place the yogurt in a medium bowl. Grate the cucumber on a box grater.  Wrap grated cucumber in a dish towel (one that you don't mind getting stained, by the way), and then go find The Hulk, or use your superhuman strength to squeeze the grated cucumber with your hand to remove as much liquid as you can. Then, add the cucumber to the yogurt along with the sour cream, lemon juice, vinegar, dill, garlic, salt and pepper and stir. Serve with toasted pita crisps on the side. 


Pita Chips:
Heat oven to 350 degrees.

Cut pitas into desired number of wedges.  Spread out wedges on a large cookie sheet in a single layer.  Drizzle wedges with olive oil and then lightly brush olive oil over wedges.  Sprinkle wedges with salt, pepper and oregano to taste. 

Put pita wedges into the oven and bake about 5-8 minutes, or until golden brown and slightly crispy.