About 26 servings (serving size: 2 chips with 2 tablespoons salsa and 1/3 tablespoon yogurt)
Photo: John Kernick
2 pounds tomatoes, seeded and finely chopped
1/2 small red onion, finely chopped
1 garlic clove, minced
1/2 cucumber, seeded and finely chopped
1/2 teaspoon kosher salt
1 (6.5-ounce) bag pita chips
3/4 cup finely crumbled feta cheese
2% reduced-fat Greek yogurt
How to Make It
Combine tomatoes, red onion, minced garlic, cucumber, and kosher salt. Preheat oven to 375°. Place pita chips on a baking sheet. Top chips with feta cheese, and bake until just melted (5 minutes). Remove from oven; top with tomato-and-cucumber salsa and a dollop of yogurt.
Was okay. Hubby liked it. Pita chips are filling if you haven't had them before. We baked about 10 min longer then said because the feta did not look melted. Even after the extra min. we did not see the melting of the cheese but by touch was very soft.
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