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Inspiration Detail | Tangy Cucumber Dip with Crispy Pita Chips + Cucumber Mint Mojitos

Tangy Cucumber Dip with Crispy Pita Chips + Cucumber Mint Mojitos

Tangy Cucumber Dip with Crispy Pita Chips
2 cups Greek yogurt
1 English cucumber, unpeeled and seeded
1 tablespoon plus ½ teaspoon kosher salt
½ cup light sour cream
1 tablespoon white wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon olive oil, plus some for brushing on pitas
1 ½ teaspoons minced garlic
1 ½ teaspoons minced fresh dill (or ½ teaspoon dried dill)
6 pita breads, cut into wedges
Pinch of freshly ground black pepper

Grate the cucumber and toss it with 1 tablespoon kosher salt. Place mixture in a sieve and set over a bowl. Place the bowl in the refrigerator for 3 to 4 hours so the cucumber can drain.  

In a bowl, mix yogurt, sour cream, vinegar, lemon juice, olive oil, dill, garlic, ½ teaspoon salt and pepper. Remove cucumber from the refrigerator and squeeze out as much excess liquid as possible. Stir cucumber into yogurt mixture. While you can serve this dip immediately, the flavor will improve if you allow it to sit in the refrigerator for a few hours prior to serving. 

To make the pita chips, first preheat oven to 400 degrees. Line baking sheet with foil. Place pita wedges on the foil. Brush with olive oil and season with salt & pepper. Bake until crisp, about 10 minutes. Cool. As a more convenient alternative, store-bought pita chips will also work. 

Cucumber Dip adapted from Food Network's Ina Garten 

Cucumber Mint Mojitos
1 oz white rum
1 oz simple syrup
Mint leaves
Cucumber, sliced
Lime juice, splash
1 tablespoon granulated sugar

In advance, make simple syrup by combining equal amounts of sugar and water. Over medium heat, bring to a boil while you stir to dissolve the sugar. Lower the heat and simmer for at least 15 minutes on low heat. Remove from heat and let cool. Pour the mixture into an airtight container. Store in refrigerator.

Muddle mint leaves with granulated sugar and a splash of lime juice. Mix with white rum, simple syrup and ice, shake well. Add cucumber slices and mint leaves to garnish.