Cucumber Carrot Tzatziki with Dill Baked Pita Chips
This 15 minute recipe is kinda a big DILL! Try this Cucumber Carrot Tzatziki with Dill Baked Pita Chips for a snack to satisfy your savory cravings!
Dill Baked Pita Chip Ingredients
- 3 Tablespoons Fresh Cravings Creamy Dill Cashew Dip
- 1 Tablespoon neutral pil (Canola, Vegetable, Grapeseed, etc)
- 3 pita breads
- 1 Tbsp Paprika
- Kosher salt to taste
Tzatziki Ingredients
- 1 container (8 ounces) Fresh Cravings Creamy Dill, (minus 3 Tablespoons used for pita chips)
- 1 cup packed, peeled, coarsely grated cucumber
- 1/4 cup finel diced cucumber, for garnish
- 1/2 cup packed coarsely grated carrot
- 1/4 cup finely diced carrot, for garnish
- 1/4 teaspoon ground cumin, or more to taste
- 1/4 teaspoon ground coriander, or more to taste
- 1/8 teaspoon cayenne pepper, or more to taste
- 1 teaspoon finely grated lemon zest, optional
- 2 Tablespoons finely chopped fresh dill, plus 1 dill frond for garnish
- 1/4 cup finely diced carrot, for garnish
- 1/4 teaspoon ground cumin, or more to taste
Pita Chips Directions
- Preheat the oven to 375 degrees F
- Stir together Fresh Cravings Creamy Dill Nut Dip and the oil in a small ramekin.
- Brush the top of each pita with the oil mixture and season with salt.
- Cut each pita into eight wedges and put on a baking sheet, salt-side up in an even layer.
- Bake the chips until lightly golden brown and crispy, about 12 minutes. Remove from the oven and let cool before serving.
Tzatziki Directions
- Optional, if you prefer a thicker tzatziki dip: At least 8 hours before making the tzatziki, empty the contents (less 3 tablespoons needed for pita chips) of Fresh Cravings Creamy Dill Cashew Dip into a fine mesh strainer, set over a bowl. Cover the top tightly with plastic wrap and refrigerate.
- Transfer the grated cucumber and carrots to a paper towel and pat dry to remove moisture.
- Combine remaining Fresh Cravings Creamy Dill Cashew Dip, grated cucumber, grated carrot, cumin, coriander, cayenne, lemon zest, and dill in a medium bowl. Mix until combined. Season with salt. Cover and refrigerate for at least 30 minutes, up to 8 hours, before serving to allow the flavors to meld.
- Scrape the dip into a decorative bowl. Mix together the diced cucumber and carrots and remaining dill. Sprinkle over the top of tzatziki for garnish. Serve with pita chips, carrot sticks and cucumbers sticks.