Ingredients

The following ingredients have 16 Servings
  • 1 cup Greek yogurt
  • 1 cup sour cream
  • 1/4 cup fresh minced dill weed
  • 1 tablespoon fresh minced parsley
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic salt (plus more to taste)
  • Freshly ground black pepper
  • 4 6-inch round pitas
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon garlic powder
  • Salt & freshly ground black pepper

Instruction

  • TO MAKE DIP:
  • In a medium bowl, blend together Greek yogurt, sour cream, dill, parsley, vinegar, garlic salt, and papper; mix until smooth and combined. Taste and adjust seasonings, if desired. Refrigerate for at least 8 hours or overnight. Taste and adjust for seasonings again, if necessary, and serve with fresh raw vegetable dippers, crackers, chips, or Baked Pita Wedges.
  • TO MAKE PITA WEDGES:
  • Line a large baking sheet with foil, adjust rack to center position of oven, and preheat to 400°F. Stir garlic powder into olive oil and set aside.
  • Cut each pita into 6 wedges (slicing it like a pizza). Spread out wedges on prepared baking sheet and brush with olive oil. Lightly sprinkle with salt and pepper. Flip wedges over and repeat on second side. Bake for 7 to 10 minutes or until beginning to turn golden brown. Flip wedges over and bake for an additional 2 to 3 minutes or until second side is toasty.