Feta-Yogurt Dip with Pita Chips

Oxmoor House
Fresh vegetables make tasty dippers alongside the crunchy pita chips. Try this dip as a salad dressing, too.
12 servings (serving size: 4 chips and about 3 1/2 tablespoons dip)


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4 (6-inch) oat bran pitas
Olive oil-flavored cooking spray
1/4 teaspoon garlic salt
1 cup plain fat-free yogurt
3/4 cup (3 ounces) crumbled feta cheese
2 tablespoons fresh oregano leaves
2 teaspoons bottled minced garlic
2 teaspoons extravirgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (8-ounce) carton reduced-fat sour cream
4 green onions, coarsely chopped


Prep: 15 Minutes
Cook: 9 Minutes
Other: 30 Minutes

1. Preheat oven to 400°.

2. Split each pita in half horizontally; cut each half into 6 wedges. Arrange pita wedges, rough sides up, in a single layer on a large baking sheet. Lightly coat wedges with cooking spray; sprinkle with garlic salt. Bake at 400° for 9 minutes or until golden brown and crisp. Cool completely.

3. Place yogurt and next 8 ingredients in a food processor; process until smooth. Pour into a serving bowl; cover and chill at least 30 minutes. Serve with pita chips.

Created date

October 2009

Nutritional Information

Calories 117
Caloriesfromfat 40 %
Fat 5.2 g
Satfat 3 g
Protein 5.1 g
Carbohydrate 14.2 g
Fiber 1.5 g
Cholesterol 18 mg
Iron 1.1 mg
Sodium 296 mg
Calcium 122 mg