Mediterranean Dip with Pita Chips Recipe

Mediterranean Dip with Pita Chips Recipe photo by Taste of Home

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“I created this recipe so I could serve house guests a fun appetizer. They loved it! It’s now my potluck staple,” writes Denise Johanowicz of Madison, Wisconsin.

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Mediterranean Dip with Pita Chips Recipe

Prep/Total Time: 30 min.

Yield: 18 Servings

20 10 30

Ingredients

6 pita breads (6 inches), halved
1-3/4 teaspoons garlic powder, divided
12 ounces cream cheese, softened
1 cup (8 ounces) plain yogurt
1 teaspoon dried oregano
3/4 teaspoon ground coriander
1/4 teaspoon pepper
1 large tomato, seeded and chopped
5 pepperoncini, sliced
1/2 cup pitted Greek olives, sliced
1 medium cucumber, seeded and diced
1/3 cup crumbled feta cheese
2 tablespoons minced fresh parsley

Directions

Cut each pita half into six wedges; place on an ungreased baking sheet. Spritz both sides of wedges with cooking spray; sprinkle with 1 teaspoon garlic powder.
Bake at 350° for 5-6 minutes on each side or until golden brown. Cool on wire racks.
Meanwhile, in a small bowl, beat the cream cheese, yogurt, oregano, coriander, pepper and remaining garlic powder. Spread into a 9-in. pie plate. Top with tomato, pepperoncini, olives, cucumber, feta cheese and parsley. Serve with pita chips. Yield: 3-1/2 cups (6 dozen chips).

Editor's Note: Look for pepperoncinis (pickled peppers) in the pickle and olive section of your grocery store.

Nutritional Facts 4 pita chips with 3 tablespoons dip equals 152 calories, 9 g fat (5 g saturated fat), 24 mg cholesterol, 288 mg sodium, 14 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Mediterranean Dip with Pita Chips in Simple & Delicious May/June 2008, p27