Last week, I got together with a group of neighborhood moms I had never met before. They just welcomed me right into the fold with nary a background check. They may soon be sorry that they did.
I tried to get on their good side with some homemade pita chips and tzatziki, a Greek yogurt dip with garlic, cucumber, and mint. If you’re ever wondering what to do with the rest of one of those big containers of plain yogurt, this is one idea. And same for pita bread that’s been in the fridge drying out just a hair too long. I’m not saying that the pita I used in this particular situation was stale. I’m just saying, you know, if it were, you’d be toasting it anyway so no one would be the wiser.
Anyway, here’s the recipe. I sure hope they invite me back.
1 32-oz. container plain yogurt, preferably whole milk
½ seedless cucumber, peeled and grated (or finely chopped)
1 tsp. salt
1 clove garlic, minced or pressed
1 Tbsp. fresh mint (or 1 tsp. dried)
Pour the yogurt into a fine-mesh strainer set over a bowl. Let drain in the refrigerator until ready to use, preferably 8 hours, but whatever you can spare. The more it drains, the thicker the dip will be. Put the cucumber into another strainer over a bowl and sprinkle with 1 tsp. salt. Let sit half an hour. Press to squeeze out excess liquid and put into a medium bowl with the thickened yogurt. Mix in garlic and mint. Season with lemon juice and salt to taste. Refrigerate until ready to serve.
4-6 medium pita pockets
2 Tbsp. olive oil
Preheat oven to 375°F. Using a pizza cutter, cut pita bread into 8 wedges. Pull apart the two sides of each wedge for double the chips, and place in single layer on baking sheet. Drizzle with olive oil and sprinkle with salt. Bake until golden, 10-15 minutes.