Greek Crudités with Tzatziki and Pita Chips – a classic, updated! Packed with crisp veggies, salty feta cheese, homemade pita chips, and an easy Tzatziki sauce, this pretty platter is the perfect way to entertain.
Greek Crudités with Tzatziki and Pita Chips
I’m saying goodbye to boring crudités littered with baby carrots, celery, and ever-so-fancy bottled ranch dressing, and saying HELLO to a colorful Greek-inspired platter packed with goodies, a super quick and easy tzatziki dip, and homemade (also quick and easy) pita chips.
The “goodies” include lots of salty feta cheese drizzled with olive oil and sprinkled with freshly cracked pepper, sweet bell peppers, crisp cucumber slices, and a pop of spicy sliced radishes. It’s a simple group, but definitely a step up from your average veggie platter.
How to make Tzatziki Dip
- Add greek yogurt, grated cucumber, garlic, lemon juice, dill, olive oil, and salt together in a bowl.
- Whisk to combine.
- Season with salt and pepper. Done!
How to make Pita Chips
- Slice pita into triangles.
- Toss with olive oil.
- Sprinkle with salt and pepper.
- Bake until golden brown and crisp.
This is how entertain like a pro, because as you can see, things are super un-complicated. Basically you just throw a few things together, bake ’em up, throw them on a platter, and call it a day.
How do I prep Greek Crudités with Tzatziki and Pita Chips ahead of time?
- Slice all your veggies and store in airtight containers up to two days ahead of time.
- Make the dip up to five days ahead of time and store in an airtight container.
- Cut up feta and store for up to one week.
- Make pita chips up to a week ahead of time and store in a ziplock baggie.
- Assemble everything up to an hour ahead of time. Cover with plastic wrap until just before serving.
Substitutions and Tips and Tricks for Recipe Success
- To make the platter look a little extra special, drizzle feta with olive oil and sprinkle with freshly cracked black pepper. Also, sprinkle the rashes with salt. (They don’t need pepper since they’re already super spicy.)
- Add in salty kalamata olives, roasted red peppers, or even canned artichoke hearts.
- Make sure to season pita chips with plenty of salt and pepper.
- I like to use whole-wheat pita for extra texture.
- Feel free to buy pita chips if you want to skip homemade.
- Be sure to buy block feta and not crumbled feta. This way you can cut the feta yourself.
- 3 whole-wheat pitas, cut into triangles
- 1 tbsp olive oil, divided plus more for drizzling
- 10 oz plain Greek yogurt
- 1/2 cup grated cucumber, sqeezed of excess moisture
- 1 1/2 tbsp lemon juice
- 1 small garlic clove, grated
- 2 tsp dried dill
- 1/2 tsp kosher salt
- 1 large green bell pepper
- 1 large red bell pepper, sliced
- 5 radishes, sliced
- 3 oz block feta, cut into cubes
- Mixing bowls
- Preheat oven to 375 degrees. Add pita to a medium bowl. Add 2 tsp. olive oil. Toss until compltely coated. Sprinkle generously with salt and pepper. Spread on a rimmed baking sheet. Bake until crisp and golden brown, about 10-12 minutes.
- While the pita bakes, add greek yogurt, cucumber, lemon juice, garlic, remaining olive oil, dill, and salt to a medium bowl. Mix until combined. Season with salt and pepper.
- Arrange veggies vertically on platter. Transfer dip to a small bowl. Drizzle feta with olive oil and sprinkle with freshly cracked black pepper. Serve!