A refreshing and creamy cucumber yogurt dip paired with crispy baked pita wedges, perfect for a snack or appetizer.
Grate the cucumber into a mixing bowl.
Use a seedless cucumber to avoid excess water in the dip.
Add the yogurt, sour cream, lemon juice, and Greek seasoning to the bowl.
Mix thoroughly to ensure the flavors are evenly distributed.
Season the mixture with salt and pepper to taste.
Taste as you season to achieve the perfect balance.
Refrigerate the dip for at least an hour.
Chilling allows the flavors to meld together for a better taste.
Preheat the oven to 350°F (175°C).
Ensure the oven is fully preheated for even baking.
Cut the pita bread into triangles.
Cut each pita into 8 pieces for uniform chips.
Arrange the pita triangles on a baking sheet and brush with olive oil.
Ensure the chips are in a single layer for even baking.
Sprinkle the pita chips with Greek seasoning.
Add seasoning evenly for consistent flavor.
Bake the pita chips for 10 minutes or until crispy.
Keep an eye on the chips to prevent over-browning.
Serve the chilled dip with the crispy pita chips.
Garnish the dip with a sprinkle of Greek seasoning or fresh herbs for presentation.
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