Cucumber Lime Yogurt Dip (Printable)
Creamy yogurt, fresh cucumber and zesty lime combine for a lively dip with pita chips.
# Components:
→ Dip Base
01 - 1 cup plain Greek yogurt
02 - 1 medium cucumber, peeled and finely diced
03 - 2 tablespoons fresh lime juice
04 - 1 tablespoon extra-virgin olive oil
05 - 1 tablespoon chopped fresh dill
06 - 1 teaspoon finely grated lime zest
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon ground black pepper
→ Pita Chips
09 - 4 whole wheat pitas
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon garlic powder
12 - 1/4 teaspoon kosher salt
# Method:
01 - Peel cucumber and finely dice. Pat pieces dry with paper towel to remove excess moisture.
02 - Combine Greek yogurt, diced cucumber, lime juice, olive oil, dill, lime zest, salt, and pepper in a medium bowl. Stir until well blended.
03 - Cover and refrigerate mixture for at least 30 minutes to allow flavors to develop.
04 - Preheat oven to 375°F. Slice whole wheat pitas into triangles, brush lightly with olive oil, and sprinkle with garlic powder and salt.
05 - Arrange pita triangles on baking sheet. Bake for 8–10 minutes, turning once, until golden and crisp.
06 - Transfer chilled dip to serving bowl and accompany with warm pita chips.
# Expert Advice:
01 -
- Easy to throw together in under fifteen minutes using ingredients you probably already have
- No cooking required so your kitchen stays cool
- Can be made ahead for parties or quick healthy snacks
02 -
- Gluten free if you swap pita with gluten free crackers or raw veggies
- Packed with probiotics from yogurt for happy digestion
- Keeps well for up to three days in the fridge
03 -
- Always squeeze cucumber as dry as possible to prevent runny dip
- Letting the dip rest in the fridge blends the flavors so do not skip this step
- Toast pita chips until deep golden brown for maximum crunch