PITA CRISPS WITH CUCUMBER DIP

Pita Crisps with Cucumber Dip image

Provided by Martha Stewart

Yield Makes about 1 cup dip and 64 crisps

Number Of Ingredients 11

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1 English cucumber, peeled, halved lengthwise, seeded, and cut into 1/4-inch dice
1/2 cup plain yogurt
1 tablespoon chopped fresh dill
1 teaspoon chopped fresh mint
Pinch of salt
8 pita rounds, (each 5 inches in diameter)
2 tablespoons olive oil
1 garlic clove, minced
Pinch of cayenne pepper
Pinch of salt
Pinch of freshly ground pepper

Steps:

Preheat oven to 375 degrees. Wrap cucumber pieces in a clean kitchen towel; gently squeeze to remove excess moisture. Set aside.
Stir together yogurt, dill, mint, and salt. Fold in cucumber. Refrigerate in an airtight container until ready to serve, up to 2 days.
Split each pita horizontally. Cut each round into 4 wedges. Toss wedges with oil, garlic, cayenne, salt, and pepper in a large bowl.
Arrange pita wedges in a single layer on 2 rimmed baking sheets lined with parchment paper. Bake until crisp and golden, 8 to 10 minutes. Let cool completely. Crisps can be stored in an airtight container up to 3 days. Serve with dip.