Pita Chips & Yogurt Dip
From this side of Memorial Day weekend, the end of the school year looks much nearer than it did just a few days ago. The weekend’s laid back cookouts and parades seem to be sinking to the bottom of a newly-opened pool as the harsh reality of finals and—horror of horrors—graduation tower menacingly over Athens. I know I’m speaking for everyone on campus when I express my deepest loathing for finals week. This year, it seems more stressful than ever for me, as June opens up into my final year of college. With all the chaos surrounding my fellow upperclassmen (particularly the ones scrambling to find jobs before graduation), I thought a quick and easy snack would be the perfect post for this week.
I got this recipe out of The Everything College Cookbook that Emily, my blog photographer, let me borrow. It literally takes about fifteen minutes, start to finish, and is an awesome midnight snack. The pita chips and yogurt are super-healthy, and they’ll give you the energy you need to pull through those wee morning hours of all-nighter studying. The best part is, this is dorm-friendly! It tastes just as good if you don’t bake the pitas, or you can pop them in the toaster if you have the contraband appliance stashed in your room.
You will need:
- 4 pita pockets
- a few tablespoons of olive oil (or vegetable oil, if you want)
- 1 cup plain yogurt
- ½ teaspoon garlic salt
- 2 teaspoons lemon juice
- 2 tablespoons chopped red onion
- 1 teaspoon parsley flakes (or a couple sprigs of fresh, if you have it)
- salt and pepper
Kitchen directions:
Preheat your oven to 350. Carefully split each pita pocket in half long-ways (so there is no pocket in the middle, it’s just one flat piece of bread) and cut each piece into three wedges. Brush both sides of each wedge with oil (I just poured a bit of oil onto a paper towel and dabbed it onto the pita) and spread evenly on a cookie sheet. Pop the sheet into the oven for about 10 minutes, flipping the wedges once after five minutes.
While the pitas are baking (or toasting), combine the yogurt, garlic salt, lemon juice, red onion, parsley, and a dash of salt and pepper in a small bowl. Mix well and enjoy!
Dorm directions:
Split up the pitas as described above, but don’t cut them into wedges. Stick each pita half into the toaster and toast until crispy, then cut into three wedges. Follow the rest of the directions in the second paragraph above. If you’re not toasting your pitas, just skip to that paragraph.
Tags: chips, College Kitchen, dip, Emma Frankart