Serves 4 to 6
The more interesting the vegetables, the more interesting the dish—but baby peeled carrots will also do the trick.
2 rounds whole wheat pita
1½ cups Cucumber Yogurt Dip (here) or store-bought tzatziki
1 tablespoon extra virgin olive oil
Pinch fresh ground black pepper
2 pounds mixed fresh vegetables such as carrots, celery, broccoli, grape tomatoes, and peppers, cut into matchsticks or bite-sized pieces
Warm the pitas in a microwave or toaster for a crunchier texture. Alternatively, to add a smoky flavor, place directly over a gas flame until very lightly charred in places. Flip over and repeat on the other side. Stack the pitas on top of each other and cut into eighths.
Put the dip into a serving bowl, drizzle the olive oil on top, and season with the pepper. Serve with the vegetables and pita.
NOTE: Give this to your kids to dip their tortilla chips and pretzels in. It gets them one step closer to liking yogurt.