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Mediterranean Dip with Pita Chips

 Mediterranean Dip with Pita Chips
“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.
18 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Mediterranean Dip with Pita Chips (continued)

Directions (continued)

  • pie plate. Top with tomato, pepperoncini, olives, cucumber, feta
  • cheese and parsley. Serve with pita chips. Yield: 3-1/2 cups (6
  • dozen chips).
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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer