Pita Chips & Cheese Fondue Recipe

Serving: 4 person

Prep time: 10 minutes pita bread / 10 minutes cheese dip

Cooking time: 30 minutes

Resting time: 1 hour (pita dough)

Total time: 1 hour 50 minutes

Ingredients:

For the pita chips dough:

• 1 cup milk
• ½ cup yogurt
• ½ cup water
• 2 tbsp dry yeast
• 1 tsp sugar
• 1 ½ tsp salt
• 3 cup all-purpose flour

Cheese fondue dip:

• ¼ cup whole milk
• 1/3 cup Greek yogurt
• 1 cup grated cheese
• 1 cup grated parmesan
• 1 block cream cheese (softened)
• 1 tsp chopped dill (plus more for garnish)
• 1 tsp chopped parsley (plus more for garnish)
• 2 tbsp lemon juice
• 2 cloves garlic
• ½ tsp red pepper flakes
• ½ tsp Ground Black peppers
• ½ tsp salt
• 1 cup cherry tomatoes
• ½ cup kalamata olives (sliced)
• 1 tbsp olive oil

Directions:

For the Pita Chips:

1. First, active the yeast with warm water and wait 10 minutes
2. In a large bowl mix the milk, yogurt and water.
3. After, add the active yeast, salt, sugar, and flour. Start to knead.

4. After we have a dough that will not stick to our hands, grease the bowl with 1 tbsp olive oil to prevent sticking.
5. Put the dough into the bowl and leave it to ferment for 1 hour.
6. Take the dough after fermentation, make a roll and divide to equal 12 pieces.

 
 

7. Roll out all the pieces in a round shape.

8. Put 2 dough one after the other and close the edges by pressing with finger.

9. Put the pita breads in a tray and bake in the oven (200 C / 392 F) for 15 minutes.
10. After it baked take out them and let it cool.

11. Divide the breads in to two from middle and cut them into triangles.
12. Put olive oil, salt and dried thyme on top and bake in the oven (180C / 356C) for 10 minutes.

For the cheese fondue dip:

13. In a saucepan, over medium heat, heat the olive oil.
14. Add garlic and cook until the smell comes out for 1 minute.

15. Add the parmesan, mozzarella, Greek yogurt, lemon juice, chopped parsley & dill and red pepper flakes.

17. Season with salt and pepper and cook until the cheeses have melted.
18. Remove from the head and drizzle with olive oil.
19. Garnish with more dill and parsley.

20. Sprinkle the olives and tomatoes on top.
21. Serve the dip warm with Pita Chips.

22. ENJOY!