<< Back

Pita Crisps With Cucumber Dip


  • For The Dip

    • 1 cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
    • 1/2 cup plain yogurt
    • 1 tablespoon chopped fresh dill
    • 1 teaspoon chopped fresh mint
    • Pinch of salt
  • For The Crisps (Make, as below, or buy)

    • 8 pita rounds, (each 5 inches in diameter)
    • 2 tablespoons olive oil
    • 1 garlic clove, minced
    • Pinch of cayenne pepper
    • Pinch of salt
    • Pinch of freshly ground pepper


  1. Preheat oven to 375 degrees. Wrap cucumber pieces in a clean kitchen towel; gently squeeze to remove excess moisture. Set aside.

  2. Stir together yogurt, dill, mint, and salt. Fold in cucumber. Refrigerate in an airtight container until ready to serve, up to 2 days.

  3. Split each pita horizontally. Cut each round into 4 wedges. Toss wedges with oil, garlic, cayenne, salt, and pepper in a large bowl.

  4. Arrange pita wedges in a single layer on 2 rimmed baking sheets lined with parchment paper. Bake until crisp and golden, 8 to 10 minutes. Let cool completely. Crisps can be stored in an airtight container up to 3 days. Serve with dip.


    Adapted from Martha Stewart Recipe.

CSA Snapshot

Mailing list sign-up