# Components:
→ Dip Base
01 - 1 cup plain Greek yogurt
02 - 1 medium cucumber, peeled and finely diced
03 - 2 tablespoons fresh lime juice
04 - 1 tablespoon extra-virgin olive oil
05 - 1 tablespoon chopped fresh dill
06 - 1 teaspoon finely grated lime zest
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon ground black pepper
→ Pita Chips
09 - 4 whole wheat pitas
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon garlic powder
12 - 1/4 teaspoon kosher salt
# Method:
01 - Peel cucumber and finely dice. Pat pieces dry with paper towel to remove excess moisture.
02 - Combine Greek yogurt, diced cucumber, lime juice, olive oil, dill, lime zest, salt, and pepper in a medium bowl. Stir until well blended.
03 - Cover and refrigerate mixture for at least 30 minutes to allow flavors to develop.
04 - Preheat oven to 375°F. Slice whole wheat pitas into triangles, brush lightly with olive oil, and sprinkle with garlic powder and salt.
05 - Arrange pita triangles on baking sheet. Bake for 8–10 minutes, turning once, until golden and crisp.
06 - Transfer chilled dip to serving bowl and accompany with warm pita chips.
