Tzatziki with seasoned pita chips

Tzatziki is delicious served with grilled fish, baked potatoes, fried eggplant and zucchini, and you can make it with 0% fat Greek yogurt. Pack it into a lunchbox with pita chips for a healthy mid day snack.

Note: Make sure the cucumber is properly seeded for a nice, smooth texture.

Tzatziki

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loosely adapted from Nigel Slater and Epicurious

Ingredients

• Tzatziki
• 2 cups Greek yogurt or strained regular yogurt ** see instructions below
• 2 small lebanese cucumbers or 1/2 English cucumber, peeled, seeded and shredded
• 2 tablespoons olive oil
• 1 garlic clove minced and mashed into a paste
• Squeeze of fresh lemon juice to taste
• 1/2 teaspoon minced fresh mint and a few whole leaves for garnish (optional)
• Fine sea salt and black pepper to taste

Instructions

1. Sprinkle fine sea salt over the shredded cucumber that has been peeled and seeded. Place in a strainer for 15 minutes to remove excess water. Before adding to the yogurt, squeeze the cucumber in paper towels thoroughly.
2. In a bowl, mix the Greek yogurt, cucumber, minced garlic, lemon juice, salt and pepper. Mix in the mint, if using. Serve as a condiment alongside fish or with pita chips. Keep refrigerated for up to 3-4 days.
3. ** To strain regular yogurt, place the 2 cups in a strainer covered with fine muslin cloth. Keep in the refrigerator overnight to remove any liquid from the yogurt. This will ensure the tzatziki is not watery.

Seasoned pita chips

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adapted from Marthastewart.com. These pita chips will keep 1 week, in a closed container at room temperature.

Ingredients

• 3 medium sized pitas cut into bite size pieces
• 2 tablespoons olive oil
• 2 teaspoons red wine vinegar
• 1/2 teaspoon finely grated lemon zest
• 1 minced garlic clove
• 1 teaspoon dried oregano divided
• Fine sea salt and black pepper to taste

Instructions

1. Preheat oven to 400 F, and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the olive oil, red wine vinegar, lemon zest, garlic, and 1/2 teaspoon dried oregano, as well as the salt and pepper.
3. Add the pita pieces to the bowl and toss in the vinaigrette. Place the seasoned pita on the prepared baking sheet in a single layer and top with remaining 1/2 teaspoon dried oregano.
4. Bake for 5-10 minutes, depending on pita thickness. Check the oven after a few minutes and remove when golden brown.