Tzatziki with Za’atar Pita Chips
Get weekly recipes and ingredients delivered.
Ingredients & Equipment
What we send
- 1English cucumber
- 4pita breads
- 1 tablespoonza'atar spice mix
- 1/8 ouncedill
- 1/8 ounceparsley
- 1 clovegarlic
- 3 containersnonfat Greek yogurt
What You’ll Need
- olive oil
- kosher salt
- black pepper
- aluminum foil
- baking sheet
Preheat oven to 450ºF. Rinse all produce. Line a medium bowl with paper towels or a clean kitchen towel. Using the large holes of a box grater, grate cucumber; alternatively, finely chop. Add cucumber to prepared bowl; set aside for Step 4.
Bake pita chips
Stack pitas and cut into 8 equal wedges. Line a baking sheet with foil, then add pita wedges and toss with za’atar, 1½ tablespoons olive oil, and ¼ teaspoon salt. Arrange in a single layer, spacing apart, and bake until golden and toasted, 8-10 minutes.
Prepare remaining ingredients
While pita chips bake, finely chop dill and parsley leaves, discarding stems. Halve lemon. Mince garlic.
Wrap cucumber in towels from bowl, then squeeze out and discard any excess moisture. Return drained cucumber to bowl and stir in Greek yogurt, juice of 1 lemon, garlic, half of dill and parsley, ¾ teaspoon salt, and pepper as desired to combine.
Serve tzatziki and pita chips
Transfer tzatziki to a serving bowl, if desired. Garnish with remaining dill and parsley, a drizzle of olive oil, and pepper as desired (we love the eye-catching look of freshly cracked black pepper). Serve with za’atar pita chips for dipping. Enjoy!