Easy Pita Dip Recipe with Feta Cheese

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This Pita Dip recipe came from my sister, Terri.

It is easy to make, has GREAT flavor, and is good for you, too!

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.