Dreamy Dill Dip with Baked Pita Wedges

Diets

Vegetarian

Ingredients

Produce
- 1/4 cup Dill weed, fresh
- 1/2 tsp Garlic powder
- 1 tbsp Parsley, fresh

Baking & Spices
- 1 Black pepper, freshly ground
- 1 tsp Garlic salt
- 1 Salt & freshly ground black pepper

Oils & Vinegars
- 1 tbsp Apple cider vinegar
- 3 tbsp Olive oil, Extra Virgin

Bread & Baked Goods
- 4 (6-inch round pitas, round

Dairy
- 1 cup Greek yogurt
- 1 cup Sour cream

Found on fivehearthome.com

Description

Simple and delicious, this Dreamy Dill Dip features a base of Greek yogurt and sour cream flavored with fresh dill, making it perfect for a variety of dippers, from crunchy veggies to Baked Pita Wedges!

Directions

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.