Ingredients
Scale
- 3 large pita breads (white or whole wheat), cut into triangles
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 8 ounces cream cheese, softened
- 1/2 cup plain Greek yogurt
- 2 cloves garlic, minced finely
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh chives, snipped
- 1 teaspoon lemon juice
- Salt and black pepper to taste
Instructions
- Start by slicing your pita bread into eight triangles per loaf. In a large mixing bowl, toss the pita triangles with olive oil, dried oregano, garlic powder, and sea salt until every piece is evenly coated. While the chips marinate for a moment, prepare the dip. In a separate medium bowl, whisk together the softened cream cheese, Greek yogurt, minced garlic, fresh parsley, chives, and lemon juice. Season the mixture with salt and pepper, then set it aside in the refrigerator to let the flavors meld.
- Preheat your air fryer to 350°F (175°C). Place the seasoned pita triangles in the air fryer basket in a single layer. You may need to work in batches depending on the size of your machine. Cook the chips for 5 to 8 minutes. Shake the basket halfway through the cooking time to ensure the chips brown evenly. Remove the chips once they are golden brown and feel firm to the touch; they will continue to crisp up as they cool.
- Transfer the chilled garlic herb dip into a decorative serving bowl. Arrange the warm, crispy pita chips around the bowl on a large platter or wooden board. Garnish the dip with an extra sprinkle of fresh herbs or a drizzle of olive oil for a professional look. Serve immediately while the chips are still warm and the dip is cool and refreshing.
- Cook Time: 18 minutes