Cucumber Yogurt Dip with Pita Toasts and Fresh Vegetables

From the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

This recipe is a variation on what you might know as tzatziki, a traditional Greek appetizer. It’s a simple recipe to make ahead and serve with pita toasts and fresh vegetables. The dip is best made up to two days ahead to allow the flavors to meld. Choose your favorite vegetables as an accompaniment.

Ingredients

Dip

Pita Toasts

Vegetables

Steps

1. To make dip, in a medium mixing bowl, combine yogurt, sour cream, garlic, mint, olive oil, salt, and a few grinds of pepper. Set aside. Coarsely grate cucumber and place in a strainer. Use your hands or the back of a spoon to squeeze as much liquid as possible from cucumber, discarding liquid. Add cucumber to yogurt mixture, and stir to combine. Place dip in a serving bowl, cover, and refrigerate until serving time.
2. To prepare pita toasts, preheat oven to 350°F. Cut each pita bread into eighths, then split apart pocket of each wedge. Place wedges in a single layer on 2 rimmed baking sheets. Don’t crowd pita wedges; it’s better to bake them in 2 batches. Bake until lightly browned and crisp, 10 to 15 minutes. Let cool. Store, covered, at room temperature for up to 5 days. Serve in a bowl or basket.
3. To prepare vegetables, arrange peppers and baby carrots on a serving platter large enough to hold all the vegetables. Set aside. Prepare celery by trimming off tops and white portion of ribs. Use a vegetable peeler to remove strings from back of ribs. Wash and dry celery. Cut celery into half lengthwise, then cut into 3-inch-long sticks. Arrange on serving platter and set aside. Bring a large pot of water to a boil, and add 1 teaspoon salt. Add broccoli or cauliflower florets and cook 3 minutes. Drain, then immediately place vegetables in a large bowl of ice water to stop cooking process. Remove as soon as vegetables are cold, about 1 minute. Lay on paper towels to drain. Arrange on platter, cover with plastic wrap, and refrigerate until ready to serve.

Notes

• Fresh mint can be found in most supermarkets year-round. If it is unavailable, substitute fresh dill or cilantro.
• We prefer to blanch broccoli and cauliflower rather than serve it raw. If you like broccoli and cauliflower raw, then skip the cooking directions. Just rinse the vegetables and arrange on a serving platter.

This content is from the book The Basic Gourmet Entertains by Diane Morgan, Dan Taggart, and Kathleen Taggart.