CREAM CHEESE DIP FOR PITA CHIPS RECIPES

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MEDITERRANEAN DIP WITH PITA CHIPS RECIPE: HOW TO MAKE IT



Mediterranean Dip with Pita Chips Recipe: How to Make It image

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

Provided by Taste of Home

Categories     Appetizers    Snacks

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 3-1/2 cups (6 dozen chips).

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

MEDITERRANEAN DIP WITH PITA CHIPS RECIPE: HOW TO MAKE IT



Mediterranean Dip with Pita Chips Recipe: How to Make It image

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

Provided by Taste of Home

Categories     Appetizers    Snacks

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 3-1/2 cups (6 dozen chips).

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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