This Pita Dip recipe came from my sister, Terri.
Mix together:
- 16 oz. plain yogurt (I use 8 oz. organic whole-milk yogurt and 8 oz. organic sour cream)
- 8 oz. cream cheese (not the low-fat kind!)
- 8 oz. feta cheese, drained and crumbled
- 3 cloves garlic, crushed (I used at least double this amount)
- sea salt & pepper to taste
Spread into a shallow serving dish (I just use a 9×13 dish), cover and refrigerate for 3 hours or overnight (I sometimes skip this step and serve it right away). Then sprinkle on top:
- 1 cucumber peeled & diced (I used 2)
- 5 roma tomatoes, chopped
- 5 green onions, chopped
I found some great pita chips at the store to serve this with (and there was nothing bad in the ingredient label!), but they were expensive – $3 for a small bag. You can make them much cheaper, but it takes time:
- Whole wheat pita bread (make sure there’s no trans fat or high fructose corn syrup)
- butter
- garlic
- sea salt
Melt butter and add garlic and sea salt to taste. Dip pita bread into butter mixture and lay on a cookie sheet. (I sprinkle a little more salt on top so I know each piece will have some salty flavor.) Bake about 10 minutes on 375, flip and then bake another 5-7 minutes – keep checking and remove when golden & crispy. Cut with a pizza cutter into wedges.
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