Feta-Yogurt Dip with Pita Chips

Fresh vegetables make tasty dippers alongside the crunchy pita chips. Try this dip as a salad dressing, too.

Yield: 12 servings (serving size: 4 chips and about 3 1/2 tablespoons dip)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 117
  • Calories from fat: 40%
  • Fat: 5.2g
  • Saturated fat: 3g
  • Protein: 5.1g
  • Carbohydrate: 14.2g
  • Fiber: 1.5g
  • Cholesterol: 18mg
  • Iron: 1.1mg
  • Sodium: 296mg
  • Calcium: 122mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 400°.
  2. 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. 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.
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