Tzatziki with Toasted Pita Rounds
Instructions:
- This classic Greek dip has been cooling down Mediterranean palates for hundreds of years. Look for thick, ricotta-like Greek yogurt at high-end markets or specialty food stores. Makes about 2 cups
- 8 ounces Greek yogurt (see Note)
- 1 medium cucumber, peeled, seeded, and minced
- 2 garlic cloves, crushed
- 1 tablespoon extra virgin olive oil, plus extra for brushing the pita rounds
- 2 teaspoons minced mint leaves or minced dill fronds
- 1 to 2 teaspoons lemon juice
- 1â„4 teaspoon salt
- 1â„4 teaspoon freshly ground black pepper
- Round pita pockets
- Mix the yogurt, cucumber, garlic, olive oil, mint or dill, lemon juice, salt, and pepper in a large bowl until smooth. Cover and refrigerate for at least 2 hours.
- Preheat the broiler. Open the pita pockets, then split them apart, creating two rounds. Brush the smooth side of each with a little olive oil, then slice the rounds into pie-shaped wedges.
- Place these on the broiler rack or a baking sheet and toast 4 inches from the heat source until lightly browned, a little less than 1 minute. Serve with the chilled Tzatziki.
- To store:
- Cover the dip and refrigerate for up to 5 days.
- Note:
- If you can’t find Greek yogurt, line a colander with cheesecloth or a large coffee filter, put 12 ounces plain yogurt in it, and place the whole thing over a bowl to catch the drips.
- Refrigerate for at least 8 hours or overnight.
- Discard the watery material in the bowl; use the thickened yogurt in the colander.