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!

TOTAL TIME15 minutes
serves6
reviews

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

  1. Preheat the oven to 375 degrees F
  2. Stir together Fresh Cravings Creamy Dill Nut Dip and the oil in a small ramekin.
  3. Brush the top of each pita with the oil mixture and season with salt.
  4. Cut each pita into eight wedges and put on a baking sheet, salt-side up in an even layer.
  5. Bake the chips until lightly golden brown and crispy, about 12 minutes. Remove from the oven and let cool before serving.

Tzatziki Directions

  1. 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.
  2. Transfer the grated cucumber and carrots to a paper towel and pat dry to remove moisture.
  3. 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.
  4. 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.