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.
Total TimePrep/Total Time: 30 min.
Makes3-1/2 cups (6 dozen chips)
- 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
- 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.
Editor's NoteLook for pepperoncini (pickled peppers) in the pickle and olive section of your grocery store.
Originally published as Mediterranean Party Dip with Pita Chips in Simple & Delicious May/June 2008
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