- 1¼ cups Greek yoghurt
- 1 x 125 g tub taramasalata
- 4 crisp mini cucumbers, finely chopped (about 1 cup)
- 2-3 T chopped chives
- 1 clove garlic, crushed
- 1 T lemon juice
- Freshly ground pink salt and black pepper, to taste
- For the pita crisps:
- 4 pita breads
- Olive oil, for brushing
- Moroccan rub, for sprinkling
Using a fine strainer over a bowl, strain the yoghurt overnight in the fridge.
When strained, mix the thick yoghurt with the remaining dip ingredients. Chill.
Preheat the oven to 160°C.
Split the pita breads into two rounds and cut in half, then into triangles.
Place on a baking sheet, brush with olive oil and sprinkle with Moroccan rub.
Bake for 15 minutes or until crisp and golden brown and serve with the taramasalata and tzatziki dip.
Cook’s notes: Try dill instead of chives or serve with chicory leaves, for dipping.
This flavourful dip is also a great topping for baked potatoes or poached salmon trout.