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Prep 1 hr
Cook 0 mins
A great dip perfect for summer picnics or winter parties. If you don't have time to make your own pita chips, store bought ones would work, too. I know you enjoy this recipe!
- 8 ounces low fat soft cream cheese (sometimes I use 12 oz if I want a thicker dip)
- 8 ounces plain yogurt, Greek yogurt is the best
- 1 1⁄2 tablespoons ground coriander
- 1 teaspoon dried oregano
- 1⁄4 teaspoon ground black pepper
- 1 teaspoon garlic salt
- 1 tomatoes, chopped
- 5 pepperoncini peppers, sliced
- 1⁄2 cup sliced kalamata olive, pitted and sliced
- 1 medium cucumber, seeded and diced
- 1⁄3 cup feta cheese, crumbled
- 1⁄2 cup chopped fresh curly-leaf parsley
- 5 pita bread rounds, opened and cut into triangles
- olive oil flavored cooking spray
- garlic salt
- Mix yogurt, cream cheese and first 4 dried spices until well blended. Spread dip in shallow glass casserole dish or pie plate. Cover and let sit in refrigerator for a few hours if you can.
- Carefully open the pita breads and cut into triangles, and place on two baking sheets spraying both sides with olive oil spray (or brush a small amt on each one) and lightly sprinkle with garlic salt. If the pita bread will not separate, then just cut them into the wedges and brush a small amount of olive oil onto each side instead of using the olive oil spray. Bake at 350 until just starting to brown on edges, about 10 minutes or so.
- Peel and seed the cucumber (seed it by cutting lengthwise and running a spoon along the center). Chop finely and layer on top of dip. Follow with diced tomatoes, black olives, pepperoncinis and feta cheese. Top with chopped parsley if desired.