Feta-Yogurt Dip with Pita Chips Recipe Print Page

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Appetizer Recipes

Feta-Yogurt Dip with Pita Chips

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

Oxmoor House OCTOBER 2006

Yield: 12 servings (serving size: 4 chips and about 3 1/2 tablespoons dip)
Cook time:9 Minutes
Prep time:15 Minutes
Other:30 Minutes

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. 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.

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

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Feta-Yogurt Dip with Pita Chips recipe