Greek Salad Dip
A refreshing and flavorful Greek Salad Dip, perfect for summer gatherings, made with Greek yogurt, cucumber, feta, and fresh herbs, served with crispy pita chips.
Ingredients
- cucumber
- greek yogurt
- extra virgin olive oil
- garlic
- lemon
- fresh mint leaves
- feta cheese
- shallot
- kalamata olives
- cherry tomatoes
- salt
- pepper
- za'atar spice
- garlic powder
- pita bread
Method
- 1
Grate the cucumber into a clean kitchen towel.
- 2
Squeeze all the excess water from the grated cucumber and discard the water.
- 3
Place the drained, grated cucumber into a large mixing bowl.
- 4
Add the Greek yogurt to the bowl.
- 5
Pour in the olive oil.
- 6
Season with salt and pepper.
- 7
Grate the garlic cloves directly into the bowl.
- 8
Zest the lemon into the bowl, then squeeze in the lemon juice.
- 9
Roughly chop the fresh mint and add it to the bowl.
- 10
Crumble the block of feta cheese into the bowl.
- 11
Using a hand mixer, whip all the ingredients together until they are well combined and have a light, fluffy consistency.
- 12
Finely chop the shallot, Kalamata olives, and cherry tomatoes.
- 13
Add the chopped shallot, olives, and tomatoes to the whipped dip.
- 14
Stir everything together with a spoon or spatula until evenly incorporated.
- 15
For the pita chips, cut pita bread into triangular pieces.
- 16
Arrange the pita pieces on a foil-lined baking sheet. Drizzle with olive oil, then season with za'atar and garlic powder.
- 17
Bake the pita chips until they are crispy and golden.
- 18
To serve, transfer the dip to a serving bowl. Drizzle with additional olive oil and garnish with fresh mint leaves. Serve with the baked pita chips.
Never lose a recipe again
Save recipes from anywhere, get organized cookbooks, and cook hands-free — all in BeChef.
