Creamy Kale Dip with Za’atar pita chips

(from castro15’s recipe box)

Categories: Appetizers

Ingredients

  • Dip:
  • 1 cup plain Greek yogurt
  • 1/2 cup finely chopped stemmed kale
  • 2 tbsp. each finely chopped chives and parsley
  • 1 tbsp. fresh lemon juice
  • 1 small garlic clove, crushed
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • Pinch ground cayenne
  • Pita chips:
  • 2- 6inch pitas
  • 2 tbsp. olive oil
  • 2 tsp Za'atar seasoning blend
  • Pinch sea salt

Directions

  1. Prepare pita chips: Preheat oven to 350. Line a large rimmed baking sheet with parchment paper.

  2. Using kitchen scissors, split pitas horizontally through centers to make 4 thin pitas total. Brush both sides of each piece with oil; cut each into 6 triangles to make 24 pieces total. Arrange in a single layer on prepared baking sheet. Sprinkle with Za’atar and salt. Bake until crisp, tossing halfway, 15-20 minutes.

  3. Meanwhile, in a large bowl, stir together all dip ingredients until well combined. Cover and refrigerate for 3-4 days.

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