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Mediterranean Dip with Pita Chips

Total Time

Prep/Total Time: 30 min.

Makes

3-1/2 cups (6 dozen chips)

I created this recipe so I could serve house guests a fun appetizer. They loved it! It’s now my potluck staple. —Denise Johanowicz, Madison, Wisconsin
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Ingredients

  • 12 pita pocket halves
  • Cooking spray
  • 1-3/4 teaspoons garlic powder, divided
  • 12 ounces cream cheese, softened
  • 1 cup 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 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.
  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.

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