Mediterranean Dip with Pita Chips |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 18 |
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âI created this recipe so I could serve house guests a fun appetizer. They loved it! Itâs now my potluck staple,â writes Denise Johanowicz of Madison, Wisconsin. 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:
1. 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.
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).
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