Tomato-Yogurt Dip with Baked Pita Chips

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tomato-yogurt dip with baked pita chips
  • 4Servings


  • 1/2 cup EVOO
  • 2 cloves garlic, grated
  • 3/4 teaspoon crushed red pepper
  • 3 pita breads, cut into eighths
  • 1 cup cherry tomatoes, halved
  • 1/4 cup chopped fresh basil
  • 1 cup Greek yogurt


In bowl, whisk first 3 ingredients. On baking sheet, brush pitas with some of the oil mixture; season. Bake at 500 degrees until crispy, 5 minutes. Meanwhile, toss tomatoes and basil with remaining oil mixture; season. Spoon over yogurt.

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