Sometimes when I post a recipe, that recipe lends itself very easily to an accompaniment. My marshmallows became marshmallow caramel bars, my chocolate fudge frosting went into the perfect party cake. So what was I going to do with Monday’s homemade pita bread? That’s right, I was going to make dip.
Actually, what really happened was that whenever anyone comes over to my apartment, I like to have something ready for them to eat. And with the pitas already made, it was relatively painless to find ingredients for an excellent little dip. The only bummer was my lack of greek-style yogurt, because it would have made the dip thicker, richer and all around better. But in a pinch, this was pretty darn good.
So how many of you have made the pitas already? Get out your food processor, because this is the perfect thing to serve with them, and it comes together in about 20 seconds flat. How could you resist?
Yogurt Dip with Pita Chips
2 homemade pitas
Olive oil and salt, for brushing
6 ounces nonfat greek yogurt (or 2/3 cup regular yogurt)
1 tsp garlic powder
1 tsp sea salt
3 tbsp chopped chives
Cut pitas into wedges, brush with olive oil and sprinke with salt. Bake in a 300 degree oven for about eight minutes.
Meanwhile, in a food processor, combine yogurt, garlic powder, sea salt and chopped chives. Process until evenly distributed and transfer to a bowl. Surround with pita chips, and serve.
Serves 3-4 as an appetizer.