Recipes

Recipe: GETTING DIPPY WEEK: EASY TZATZIKI WITH TOASTED PITA CRISPS

You might be planning to have friends over to watch a little ball, depending on how things went with your bracket. Either way, who doesn't love a good dip? This week, we'll share recipes that'll make you the most famous dip master on the block. Today's comes from Food Network's Ina Garten.

INGREDIENTS

2 (7-oz.) containers Greek yogurt

1 hothouse cucumber, unpeeled and seeded

1/4 cup sour cream

2 tablespoons freshly squeezed lemon juice

1 tablespoon white wine vinegar

1 tablespoon minced fresh dill

1 1/2 teaspoons minced garlic

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Toasted Pita Crisps, recipe follows



DIRECTIONS

Place the yogurt in a medium bowl. Grate the cucumber on a box grater and squeeze the grated cucumber with your hand to remove some of the liquid. Add it to the yogurt along with the sour cream, lemon juice, vinegar, dill, garlic, salt and pepper and stir. Serve with toasted pita crisps.



TOASTED PITA CRISPS

8 pita breads

Good olive oil

Heat a gas grill or charcoal grill with coals. Brush the pita with olive oil and heat on both sides until toasted.

Yield: 8 servings

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