CUCUMBER YOGURT DIP WITH PITA CHIPS
Provided by Sandra Lee
Categories appetizer
Time 1h15m
Yield 2 cups dip, about 8 servings
Number Of Ingredients 8
Steps:
- Cut cucumber in half lengthwise and grate into a medium mixing bowl. Add yogurt, sour cream, lemon juice, and 1 tablespoon Greek seasoning. Stir to combine.
- Season with salt and pepper.
- Refrigerate for at least 1 hour. Serve with toasted pitas chips.
- Pita Chips:
- Preheat oven to 350 degrees F. Spray baking sheet with olive oil cooking spray; set aside.
- Cut each. pita bread into 8 triangles. Place on baking sheet, in a single layer. Lightly spray with cooking spray and sprinkle with remaining 2 teaspoons Greek seasoning. Bake for 10 minutes. Remove from oven; let cool.
SPICY FETA CHEESE DIP
This is best feta dip ever. It is so tangy and salty and completely addictive. People often comment that they would like to lick the bowl. Great on pitas, used as a dip, or alongside souvlaki.
Provided by Evie
Categories Appetizers and Snacks Spicy
Time 1h10m
Yield 16
Number Of Ingredients 9
Steps:
- Combine olive oil, yogurt, lemon juice, paprika, garlic, black pepper, cayenne pepper, and sugar in a food processor; pulse mixture until smooth. Add a couple feta cubes at a time, processing between batches until mixture until thick and smooth.
- Transfer dip to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.
Nutrition Facts : Calories 141.6 calories, Carbohydrate 2.4 g, Cholesterol 25.5 mg, Fat 12.9 g, Fiber 0.2 g, Protein 4.5 g, SaturatedFat 5.2 g, Sodium 319.6 mg, Sugar 1.9 g
FETA-AND-CUCUMBER DIP
Serve this tangy dip with an artful array of vegetables.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 1/2 cups
Number Of Ingredients 10
Steps:
- Halve cucumbers, and scoop out seeds using a melon baller or small spoon. Grate cucumbers on the large holes of a box grater. Transfer the grated cucumbers to a colander set over a bowl or in the sink. Stir in 2 teaspoons salt, and let the cucumber mixture stand 15 minutes to drain.
- Rinse cucumbers; shake out excess liquid. Wrap in a clean kitchen towel; squeeze out as much liquid as possible.
- Stir together cucumbers, yogurt, feta, chopped mint, cream, and lemon juice. Season with salt and pepper. If desired, transfer dip to a bowl lined with cabbage leaves. Garnish dip with mint sprig; serve with crudites.
GARLIC FETA DIP WITH PITA CHIPS
I saw a version of this dip in a cookbook. I had never made it till recently and I tweaked it a bit. It is lovely.
Provided by beth2440
Categories Brunch
Time 30m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- DIP.
- In a a food processor add all ingredients and blend till smooth.
- Chill for several hours for flavors to bloom.
- PITA CHIPS.
- Cut each pita into several wedges, about 6 to 8.
- Drizzle with the olive oil and sprinkle with salt.
- Toast in a 400 degress oven till crispy, approximately 10-15 minutes.
- It happens quickly, so don't walk away.
- Enjoy!
Nutrition Facts : Calories 118.9, Fat 5.2, SaturatedFat 2.8, Cholesterol 13.3, Sodium 261.4, Carbohydrate 13.9, Fiber 0.5, Sugar 1.1, Protein 4
CUCUMBER-FETA SALSA WITH PITA CHIPS
Make and share this Cucumber-Feta Salsa With Pita Chips recipe from Food.com.
Provided by l_bodwell
Categories Cheese
Time 15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- To prepare pita chips, cut each pita half into 8 wedges.
- Arragne wedges in a single layer on a baking sheet coated with cooking spray.
- Lightly coat pita wedges with cooking spray; sprinkle with salt.
- Bake at 350 degrees for 10 minutes or until crisp.
- To prepare salsa, combine feta cheese, juice, and pepper; partially mash with fork.
- Add cucumber, onion, mint, and dill.
- Serve salsa with pita chips and lemon wedges.
MEDITERRANEAN DIP WITH PITA 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
Provided by Taste of Home
Categories Appetizers Snacks
Time 30m
Yield 3-1/2 cups (6 dozen chips).
Number Of Ingredients 14
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 :
FETA DIP WITH CUCUMBER AND PITA CHIPS
Make and share this Feta Dip With Cucumber and Pita Chips recipe from Food.com.
Provided by dicentra
Categories Cheese
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- Combine the first five ingredients in the food processor and process until smooth.
- Serve with store-bought pita chips and sliced cucumber garnished with chopped roasted red pepper and Kalamata olives.
Nutrition Facts : Calories 703.4, Fat 60, SaturatedFat 26.3, Cholesterol 141.6, Sodium 1707.9, Carbohydrate 16.1, Fiber 3, Sugar 11.4, Protein 30
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CREAMY WHIPPED FETA DIP - ONCE UPON A CHEF
From onceuponachef.com
Cuisine Greek, Jewish, Middle EasternTotal Time 15 minsCategory AppetizersCalories 137 per serving
- Combine all of the ingredients in a food processor or blender and process until smooth. Taste and adjust seasoning, if necessary. Transfer to a serving bowl and use a small spoon to create a swirl on the surface of the dip. Drizzle with olive oil and sprinkle with toasted sesame seeds and crushed red pepper flakes, if using.
- MAKE AHEAD: This dip can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. It will stiffen up in the fridge to a spread-like consistency, so be sure to let it sit at room temperature for about an hour before serving.
- To make the toasted pita wedges: Preheat the oven to 350°F. Brush the pita bread on both sides with olive oil and sprinkle with a pinch of salt. Cut into wedges, then arrange on a parchment-lined baking sheet. Bake for about 10 minutes until lightly toasted.
- To make the toasted sesame seeds: In a small pan over medium heat, cook the sesame seeds, stirring frequently, until golden, a few minutes. Watch carefully as they are quick to burn.
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