Greek Yogurt Dip with Gluten-Free Pita Chips

Ingredients

• 2 cup Greek Yogurt
• 1/2 Cucumber
• 2 cloves Garlic
• 1 tbsp Lemon Juice
• 1 tbsp Olive Oil
• 2 tbsp Dill
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1 cup Gluten-Free Flour Blend
• 1/2 cup Water
• 2 tbsp Olive Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 2 cups of Greek yogurt, 1/2 cucumber (peeled, seeded, and finely diced), 2 cloves of garlic (minced), 1 tablespoon of lemon juice, 1 tablespoon of olive oil, 2 tablespoons of fresh dill (chopped), 1/4 teaspoon of salt, and 1/4 teaspoon of pepper. Stir everything together until well combined. Cover the bowl and place it in the refrigerator to chill for at least 30 minutes.
2. 2Preheat your oven to 190°C.
3. 3In a separate bowl, mix the 1 cup of gluten-free flour blend with 1/2 cup of water and 2 tablespoons of olive oil. Stir until a cohesive dough forms.
4. 4On a lightly floured surface (using a little of the gluten-free flour blend if needed), roll out the dough thinly, about 0.3175 cm thick. Cut the rolled-out dough into triangles, approximately 7.62 cm long.
5. 5Arrange the dough triangles in a single layer on a baking sheet. Bake for 12 to 15 minutes, or until the edges are golden brown and the chips feel crisp to the touch.
6. 6Remove the gluten-free pita chips from the oven and let them cool slightly on the baking sheet. Serve the chilled Greek yogurt dip with the warm gluten-free pita chips.

Substitutions

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