Mediterranean dip with pita chips

Photo by Gammagirl J.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

cups

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

    pepperoncinis. 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. pepperoncinis. olives. cucumber. feta cheese and parsley. Serve with pita chips. NUTRITION FACTS: 4 pita chips with 3 tablespoons dip equals 152 calories, 9 g fat (5 g saturated fat), 24 mg cholesterol, 288 mg sodium, 14g carbohydrate. 1 g fiber, 4 g protein.

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