Greek Almond Dip

GREEK ALMOND DIP

Loosely based on classic Greek skordalia, this dip gets its brightness from fresh dill and lemon juice.

INGREDIENTS

3/4 cup (unblanched) almonds

1 cup Greek yogurt

1/4 cup olive oil

1 tablespoon finely chopped fresh dill

1 clove garlic, finely chopped

2 tablespoon freshly squeezed lemon juice

1/2 teaspoon salt

1/8 teaspoon ground black pepper

DIRECTIONS

1. Pulse almonds in a blender until they are finely ground.

2. Place in a bowl with remaining ingredients.

3. Stir well to combine.

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HOMEMADE PITA CHIPS

4 6" (one 8oz. Package), split and divided into quarters

1/4 cup extra-virgin olive oil

1/2 tsp. kosher salt

Preheat oven to 375. Arrange the pita wedges in a single layer on a sheet pan (use two pans if they don't all fit). Sprinkle with olive oil and salt. Place in the oven, and cook for 5 to 6 minutes with turning.