Mediterranean Dip with Pita Chips Recipe

5 1 2
Mediterranean Dip with Pita Chips Recipe
Mediterranean Dip with Pita Chips Recipe photo by Taste of Home
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Mediterranean Dip with Pita Chips Recipe

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5 1 2
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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.
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
18 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 12 pita pocket halves
  • Cooking spray
  • 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 three wedges; separate each wedge into two pieces. 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 pepperoncini (pickled peppers) in the pickle and olive section of your grocery store.
Originally published as Mediterranean Dip with Pita Chips in Simple & Delicious May/June 2008, p27

  • 12 pita pocket halves
  • Cooking spray
  • 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
  1. Cut each pita half into three wedges; separate each wedge into two pieces. Place on an ungreased baking sheet. Spritz both sides of wedges with cooking spray; sprinkle with 1 teaspoon garlic powder.
  2. Bake at 350° for 5-6 minutes on each side or until golden brown. Cool on wire racks.
  3. 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 pepperoncini (pickled peppers) in the pickle and olive section of your grocery store.
Originally published as Mediterranean Dip with Pita Chips in Simple & Delicious May/June 2008, p27

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cpeterson363 User ID: 4611280 209444
Reviewed Nov. 26, 2009

"Delicious and easy to make!"

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