An easy, creamy whipped feta dip topped with marinated fresh vegetables.
Creamy Whipped Feta Dip with Pita Chips
Course: SidesCuisine: Middle-Eastern, MediterraneanDifficulty: EasyServings
4
servingsPrep time
30
minutesTotal time
1
hour10
minutesIngredients
1 clove garlic
250gm feta cheese
3 tbsp greek yogurt
½ tsp zaatar
¼ cup kalamata olives
¼ cup cucumber
¼ cup onion
¼ cup tomatoes
¼ cup green bell peppers
Lebanese bread
1 tbsp olive oil
1½ tsp lemon juice
Directions
- Dip
- Finely mince the garlic.
- Coarsely chop the feta.
- In a food processor add the feta, garlic, and greek yogurt. Mix until smooth and creamy. Don’t overwhip or the mixture will get too thin.
- Place the whipped feta in a serving bowl and refrigerate for at least 30 minutes.
- Pita chips
- Preheat the oven at 180C.
- Cut the Lebanese pita bread into triangles.
- Place (in a single layer) on a baking tray, very lightly drizzle with olive oil, and sprinkle zaatar.
- Bake for roughly 5 minutes (until the chips are golden and crispy).
- Salad
- Chop the vegetables into almost equal size.
- Sprinkle very little salt and toss.
- Place the salad in a sieve to drain out any excess water (for about 30 minutes).
- Dress the salad with olive oil and lemon juice.
- Use a slotted spoon to top the salad onto the dip (you don’t want any water on your dip!)
- Serve immediately with the zaatar pita chips.
