Yogurt-cucumber dip with grilled pita bread 

  • 16 oz. strained Greek yogurt. Regular or 1% fat
  • 1 1/2 cups olive oil
  • 1 medium cucumber, shredded
  • 1 teaspoon salt and pepper
  • 1 clove garlic
  • 1 tablespoon fresh dill, chopped
  • 1 teaspoon vinegar
  • 1 package pita breads
  • 1. Shred the cucumber into large pieces. Squeeze out as much water as possible through a mesh strainer. Set aside.
  • 2. Chop the garlic in a food processor until minced. Stop the processor. Add the yogurt, cucumber, vinegar, salt and pepper.
  • 3. Pour the olive oil through the emulsion attachment at the top of the processor and hit the pulse button every 3 seconds to slowly stir the ingredients. (Note: do not puree the ingredients quickly because the dip will turn to liquid.) Repeat this step slowly until all of the oil is mixed into the dip.
  • 4. Add the dill into the processor and pulse 2 or 3 times until it is mixed in.
  • 5. Heat a double burner grill/griddle or fry pan on medium low. You may drizzle a little olive oil in the pan if you want the pitas to be crispy. Heat each pita for about 2 minutes on each side, or until golden brown.
  • 6. Cut the pita breads into eighths and serve with the dip.