| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 5 min |
| Inactive: | 1 hr |
| Cook: | 10 min |
| Yield: | 2 cups dip, about 8 servings |
Ingredients
- 1 medium hot house cucumber
- 1 cup fat-free plain yogurt
- 1 cup fat-free sour cream
- 1 tablespoon lemon juice
- 1 tablespoon plus 2 teaspoons Greek seasoning, divided
- Salt
- Freshly ground black pepper
- 4 whole-grain pita pockets (recommended: Thomas’ Sahara)
Instructions
- Cut cucumber in half lengthwise and grate into a medium mixing bowl. Add yogurt, sour cream, lemon juice, and 1 tablespoon Greek seasoning. Stir to combine.
- Season with salt and pepper.
- Refrigerate for at least 1 hour. Serve with toasted pitas chips.
- Pita Chips:
- Preheat oven to 350 degrees F. Spray baking sheet with olive oil cooking spray; set aside.
- Cut each. pita bread into 8 triangles. Place on baking sheet, in a single layer. Lightly spray with cooking spray and sprinkle with remaining 2 teaspoons Greek seasoning. Bake for 10 minutes. Remove from oven; let cool.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 134 |
| Total Fat | 2 g |
| Saturated Fat | 1 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 5 g |
| Cholesterol | 7 mg |
| Sodium | 290 mg |
Reviews
What does Greek Seasoning have to do with Indian Food. I think Sandra got Tzatziki mixed up with Raita.
Overall, a good take on tzatziki. As per other reviews, I’d say the consistency was a little thin, so next time I make this–and I will make it again– I will substitute Greek yogurt for the plain yogurt and perhaps reduce the amount of sour cream. The Greek seasoning (I made my own, using Emeril’s recipe) added a great flavor, however, I’d say be careful with the salt. Taste as you add ingredients as the seasoning tends to be on the salty side. The pita chips crisped up nicely and deliciously, although I’d prefer them without the Greek seasoning. Otherwise a great appetizer.
Indian cuisine has many flatbread choices, such a poppadums (also spelled papadums and in many other ways) readily available on-line or in Asian specialty stores, which can be substitued for the pita and made into chips with the dip to serve with curry. This is, in fact, what I do with this recipe, using flatbread made with a kind of black gram bean flour and gluten-free, as many of the East Indian flatbreads are.
Why would this recipe be suggested in an article on eating gluten free? The dip has no gluten but the pita chips do…………………..
Made this yesterday for an appetizer. Didn’t make the chips so I”m not going to mention those. The dip is pretty good for low fat, though I did find the Greek seasoning to be very strong and salty. I usually love salty stuff but when using the measurements the recipe called for (one tablespoon in the dip) I just thought it was a bit too much. My husband agreed. I ended up adding more sour cream and even some water to get it to not be so salty. I would definitely recommend adding the seasoning a teaspoon at a time until it reaches your personal preference. The consistency came out good, just like any other vegetable/chip dip. So, Not great, not bad.
After reading all the reviews I made this the evening before. I let the cucumber drain for 30 mins then folded into the remaining ingredients. My plan was to use it as a salad dressing. The consistencey was perfect. However, the next day it would have been the right texture for the dip. It thicken up that much. I hope this helps everyone. I serve this on mixed salad greens with tomato, red onion and feta to rave reviews. Lee Tracer Portland, OR
Considering the spices are Mediterranean, it’s better to compare this to Tzatziki than any Indian dips.
This is yummy, and you can probably get a thicker consistency if you don’t use the fat-free versions of the sour cream and yogurt. Probably cut down a bit on the really juicy cucumber, but that’s personal preference, right?
All in all, not bad for homemade 🙂
This dip was good. If you go to a decent indian restaurant (hard to find in most placed), the consistancy of this dip is runny. The thicker version of the dip is the Greek “tzatziki”. This was a good version of the type found in Indian restaurants, served with popadoms.
I made this tzatziki dip tonight having made Emeril’s version the previous night. I definitely like Emeril’s dip better. Sandra’s pita chips were good but the dish is a no brainer. Use whatever seasoning you like. I used Greek oregano and fennel seeds, s&p.
This is fast to whip up, although I do agree it could be thicker. The pita chips turned out great, and with some feta cheese–this is an awesome snack I’ll be making again soon!