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Cucumber Tzatziki Dip with Mini Pita Chips

Springtime patio parties and lazy Sunday afternoons call for a fresh spring dip to snack on, and this Cucumber Tzatziki with crunchy homemade Mini Pita Chips is just the thing to share with friends and family.

This recipe uses fresh crisp mini cucumbers and I've chosen my favourite Windset Farms Fresco Mini Cucumbers which retain their flavour and texture when grated and brighten the dip with tiny shreds of green when combined with the yogurt, garlic, lemon and fresh herbs.

The Mini Pita Chips that accompany this dip are actually made from a simple tortilla dough, but bake up to look just like tiny little pitas, and are quick and easy to make. If you've never made tortillas from scratch, do not fear, this recipe is a great way to learn the general process (without any shaping or complicated cooking) and you'll be surprised by how easy these 'chips' are to whip up and bake the oven.

When choosing a yogurt for this dip, select a plain, unsweetened yogurt with no added gelatin. You'll be straining out much of the yogurt's moisture to thicken your dip, so lower fat versions will work just fine (but more fat makes the creamiest dip). Both the yogurt and the pita chip recipe start with a quick bit of prep, followed by a 15 minute rest for the ingredients, so the recipes can be made at the same time quite easily.

Cucumber Tzatziki Dip


2 cups plain yogurt (non-gelatin)

2 Fresco Mini Cucumbers

1 clove garlic, crushed

2 tablespoons lemon juice

Optional 2 tablespoons fresh mint or dill, finely chopped

Pinch of sea salt

Start by grating the cucumbers with a fine-sized grater in to a pile of thin shreds. Set a strainer or sieve over a bowl and line with a coffee filter or cheese cloth. Add the two cups of yogurt, the grated cucumber and one crushed garlic clove and set aside to drain for 15 minutes.

Discard the yogurt whey and cucumber water that has drained from the dip, and scoop out the thickened mixture into a bowl. Add the lemon juice, chopped herbs and a pinch of salt. Combine.

Serve chilled with Mini Pita Chips and fresh snacking vegetables.


Mini Pita Chips


1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

2 tablespoons canola or vegetable oil

1/2 cup warm water

Preheat the oven to 350 degrees F. In a medium-size bowl, add flour, baking soda and salt and stir to mix. Pour in the canola oil and stir again to combine. Slowly add the warm water while stirring until the mixture comes together.

Flour a counter top, then knead the dough ten to fifteen times and shape into a flatten ball. Cover and leave to rest for 15 minutes.

Dump dough out on to a floured counter top, dust with additional flour and use a rolling pin to roll out the dough out into a very thin sheet (tortilla thickness). Using a small biscuit cutter or shot glass, cut out tiny circles of dough and place on a greased or parchment-lined baking sheet. These chips puff up more than out, so you can crowd them quite close as long as they don't touch each other.

Bake for 5 minutes, remove from oven and flip each chip over. Bake for an additional 5 minutes. Let cool and serve with Tzatziki Dip.


Disclosure: I am provided with Windset Farms vegetables for review and recipe creation, but all opinions and recipes are my own.

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