It started out as a sweet midday snack, and ended up as breakfast the following morning...then once again as a snack with chilled white wine. Versatile!
Pita chips are easy to make at home, the flavor combinations are endless. I wanted these chips to have sweet-heat, so I mixed equal parts ground ginger with sugar, and grated some fresh ginger over before baking. The blueberry dip was a last minute stir-up, which balanced the spicy-sweet chips with a cool and tart berry- cream. Such a yummy pairing! This recipe would be super to take to a get together- and different than the usual.
"No blueberries? The cream dip is amazing with raspberries too."
Notes: Yogurt is Trader Joe's.
GINGER-SUGARED PITA CHIPS WITH BLUEBERRY-CREAM DIP
Ingredients: For the chips: 3 pieces pita bread, 1/4 cup grape seed oil, 1 tbsp. grated fresh ginger, 1 Tbsp. ginger-sugar. For the Blueberry-Cream Dip: 1/2 cup sour cream, 1/2 cup vanilla yogurt, 1 Tbsp. honey, 1 cup blueberries, 1/2 tsp. lemon zest.
1. Preheat the oven to 350* and line a baking sheet with parchment paper.
2. Stir together 2 tsp. ground ginger with 2 tsp. sugar, set aside.
3. Carefully separate the pita breads and cut into wedges, lay out on the baking sheet.
4. Stir together the oil and fresh ginger, then brush on both sides of the pitas. Sprinkle both sides liberally with ginger-sugar. Bake for 6 minutes, then turn the chips over and bake for another 5-6 minutes. Remove to cool.
5. Make the dip: combine the yogurt, sour cream, blueberries, and honey in a food processor and pulse about 7 times. Scrape the sides, and pulse once or twice more, remove to a bowl and stir in the lemon zest. Serve with the chips.
Tip: If you don't have sour cream, creme fraiche works great. If you don't have either, make the recipe using Greek yogurt so you get the tart-factor. (You can add 1 tsp. vanilla extract if your Greek yogurt is plain)