Categories: Appetizers

Ingredients

• Dip:
• 1 cup plain Greek yogurt
• 1/2 cup finely chopped stemmed kale
• 2 tbsp. each finely chopped chives and parsley
• 1 tbsp. fresh lemon juice
• 1 small garlic clove, crushed
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• Pinch ground cayenne
• Pita chips:
• 2- 6inch pitas
• 2 tbsp. olive oil
• 2 tsp Za'atar seasoning blend
• Pinch sea salt

Directions

1. Prepare pita chips: Preheat oven to 350. Line a large rimmed baking sheet with parchment paper.

2. Using kitchen scissors, split pitas horizontally through centers to make 4 thin pitas total. Brush both sides of each piece with oil; cut each into 6 triangles to make 24 pieces total. Arrange in a single layer on prepared baking sheet. Sprinkle with Za’atar and salt. Bake until crisp, tossing halfway, 15-20 minutes.

3. Meanwhile, in a large bowl, stir together all dip ingredients until well combined. Cover and refrigerate for 3-4 days.

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