I was inspired to make this dip while going about cutting coupons from the Sunday paper. I saw a coupon/advertisement for this, and was reminded of those fast-food type kabob restaurants. You know, the ones where you can what looks like a piece of poo on rice, but tastes absolutely nothing like that?
Well, while the kabobs are delicous, can we all agree that the best part of those meals is the fresh, warm pita bread served with tzatziki sauce? I mean, I can house the whole basket of pita myself! And the creamy, cool cucumber yogurt sauce? Delicious!
Well, this dip even is better than that. It is like tzatziki sauce on crack. It is pumped up with salty crumbled feta cheese and finely chopped dill and severed with grilled warm pita bread.
Who needs those kabob restaurants when you can make something even better at home?!
Cucumber, Feta & Dill Dip with Greek Yogurt
makes about 2 cups
- 1 cup nonfat, plain Greek yogurt
- 1 cucumber
- 1 bunch fresh dill (about 2 tbsp when finely chopped)
- 6 oz crumbled feta cheese
- pinch of salt
- Pita bread
- Olive oil
- Grate your cucumber into the bottom of a medium bowl.
- Add remaining ingredients and mix well until combined.
- Chill in the fridge for 1-2 hours before serving. Because the cucumber is watery, you will need to re mix this dip before serving with grilledp ita bread.
- For pita bread, lightly spray or brush pita bread with olive oil. Place on a hot grill or grill pan for 15-20 seconds each side, or until grill marks appear. Cut bread into wedges.