Chili Lime Yogurt Dip with Salsa Pita Chips

I wasn't planning on posting any more Super Bowl recipes after my big recipe round-up on Friday, but when Danone Canada offered Canadian food bloggers the chance to win some free yogurt by making a recipe with Oikos Greek yogurt, I couldn't resist!

I often eat yogurt for breakfast, snacks, and dessert, so I go through at least a couple tubs of yogurt a week. Greek yogurt makes for one of my favourite breakfasts, with its high protein, low fat, and minimal ingredients list, but there never used to be a lot of options for different flavours here in Canada. I used to have to stock up on Greek yogurt when I made trips to the US, but lately the selection has greatly improved here, which makes my breakfasts a lot more enjoyable!

I'd never really thought to use yogurt in savory snacks, so I was very curious how a chipotle lime yogurt dip would taste. It looked like an easy and healthy snack to whip up, so I bought another tub of yogurt yesterday to give it a try!

I have to admit I was skeptical about adding things like chili powder and Worcestershire sauce to yogurt, so I was surprised when I finished mixing everything together and tasted the dip - the flavour was amazing! The Worcestershire sauce and chili powder add depth of flavour that is balanced out perfectly by the sweetness from the honey and acidity from the lime, and the whole thing has just the right amount of kick from the spice. And the best part is that this dip is actually healthy for you, especially if you pair it with veggies as dippers.

I've been enjoying this dip with baby carrots, but also decided to try out the salsa pita chips from the recipe. I've made pita chips in the oven before, but had never thought of flavouring them with something like salsa. I was worried that they wouldn't bake properly after being soaked with salsa, but while mine required a bit longer of a baking time than what was suggested, they still crisped up fine and were delicious! They made a great pairing for the chili lime dip, but were even great on their own.

If you're still looking for last-minute Super Bowl recipes and want something healthy to snack on among the other not-so-healthy food that will likely be served for the big game, try this dip! Or if you want to indulge today, you could make this later in the week when you're craving snacks that you can feel good about eating. You guys know I love dips from the amount of hummus recipes on my site, and I think this is going to be one of my new go-to dips to have around when I want something fresh and light to snack on.

Happy Super Bowl Sunday!

Chili Lime Yogurt Dip with Salsa Pita Chips

Adapted from Danone Oikos Greek Yogurt

Serves a group as an appetizer

Ingredients:

For the Pita Chips:

2 large pita pockets (I used whole-wheat)

1/2 cup salsa

For the Dip:

2 cups non-fat plain Greek yogurt (about one 500g tub)

1 tablespoon honey

2-3 teaspoons chili powder (start with less for less spice)

1/2 teaspoon Worcestershire sauce

1/2 teaspoon hot sauce (optional for more spice)

2 tablespoons fresh lime juice

1/2 cup chopped cilantro (optional - I liked the dip with and without cilantro)

Directions:

Preheat oven to 400°F. Line a large baking sheet with parchment paper.

Cut through the edges of each pita pocket to separate it into two circles. Cut each circle into smaller chip-sized triangles. Use a cooking brush to brush salsa onto both sides of each pita chip, then place pita chips onto parchment paper-lined baking sheet. Bake in preheated oven until crisp, about 15-20 minutes, flipping once halfway through. Baking time may vary depending on type of pita, size of chips, and amount of salsa on each chip, so keep an eye on them and adjust time accordingly.

Meanwhile, mix all ingredients for the yogurt dip in a medium bowl. Taste and adjust any of the ingredients to your liking.

Keep dip refrigerated until ready to serve. Serve with salsa pita chips and veggies.

*Note: Make as many pita chips as you like – you may wish for more than what’s stated in the recipe if you are not serving any other dippers like vegetables. But, I have found that they are not as good the next day, so only make as much as you will need that day.