Dreamy Dill Dip with Baked Pita Wedges

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!

How much do I love thee, dill? Let me count the ways. Seriously, though, there aren’t many herbs that are fresher, or more summer-y tasting, than fresh dill. I absolutely love the stuff on everything from fish to salads to herbed monkey bread. But you know what’s just as good? A simple dip where fresh dill is the shining star!

And that’s exactly what this Dreamy Dill Dip is. Mix together just a handful of ingredients — Greek yogurt, sour cream, fresh minced dill and parsley, apple cider vinegar, garlic salt, and pepper — and chill for several hours to allow the flavors to blend. Then serve with crunchy crudités (that’s raw veggies, for those of you who are more Paula Deen than Ina Garten 😉 ), such as carrot sticks, colorful bell pepper strips, broccoli florets, and cherry tomatoes. Or, if you prefer a more carb-y dipper, you could always go with crackers or chips. But you’d be better off kindly heeding my advice by taking a few minutes to make some Baked Pita Wedges instead.

Crispy on the outside, chewy on the inside, and seasoned with garlic powder, salt, and pepper, these pita chips are soooo addictive. I’m perfectly happy scarfing them down plain, but they’re even better as vehicles for mounds of creamy Dill Dip. And better yet, they’re as simple as cutting up some pitas, brushing on both sides with olive oil, sprinkling, and baking…well worth the miniscule amount of time and effort required, my friends.

But back to this Dreamy Dill Dip. Feel free to use dried herbs if you don’t have fresh on hand (but remember to only use about 1/3 of the original amounts, since dried herbs are more concentrated). Also, I’ve been known to make this dip with a combination of sour cream and mayo when I’m out of Greek yogurt. It turns out yummy as well. Finally, be sure to taste and tweak the seasonings before chilling, and again before serving. I think that the refrigeration step is very important in this recipe, because the herbs really need a chance to meld into the yogurt and sour cream combo. Plus it allows the consistency to thicken up a bit, which makes for a perfectly dippable dip. 😉

And have I mentioned that this dip can actually be more than just a dip? Serve it as a sauce to accompany fish or seafood, or thin it out with milk or buttermik for a creamy dill salad dressing…yum!

Memorial Day weekend is upon us, and if you have plans for a cook-out, a barbecue, or a get-together of family and friends, I do believe this Dreamy Dill Dip with Baked Pita Wedges would be a fantastic addition to your menu. Actually, take advantage of glorious fresh dill while it lasts and make it all summer long (and then make it with dried dill for the remainder of the year)! Not only is it simple to make, but it’s simply delicious. 🙂

Dreamy Dill Dip with Baked Pita Wedges Recipe

Dreamy Dill Dip with Baked Pita Wedges

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!

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Course: Appetizer

Cuisine: American

Keyword: greek yogurt

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 16 servings (2 cups of dip)

Calories: 90kcal

Author: Samantha at Five Heart Home

Ingredients

FOR THE DIP:

• 1 cup Greek yogurt
• 1 cup sour cream
• 1/4 cup fresh minced dill weed
• 1 tablespoon fresh minced parsley
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic salt, plus more to taste
• Freshly ground black pepper

FOR THE PITA WEDGES:

• 4 6-inch round pitas
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon garlic powder
• Salt & freshly ground black pepper

Instructions

• 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.

Notes

• You may substitute mayonnaise for the Greek yogurt, if you wish.
• You may use dried dill instead of fresh, but reduce the amount to about 1 heaping tablespoon. You may use dried parsley instead of fresh, but reduce the amount to about 1 teaspoon.
• For crispier Baked Pita Wedges more akin to chips, you may slice the pitas horizontally into two thin rounds before cutting them into wedges. This will give you wedges with a single layer of pita bread, as opposed to the double layer formed by the pocket. Just watch baking time closely if you decide to make thinner chips, since they may crisp up more quickly.

Calories: 90kcal | Carbohydrates: 8g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 233mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3.3% | Vitamin C: 1.3% | Calcium: 2.9% | Iron: 1.7%

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• Carrot Apple Slaw
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• 30-Minute Fresh Tomato Marinara Sauce
• Strawberry Lemonade Mojitos {or} Faux-jitos
• Tangy Cucumber Salad with Dill