Greek Layered Dip With Pita Crisps Recipe

Name: Greek Layered Dip With Pita Crisps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pita Crisps; 3 pita pocket bread (6 inch); olive oil; 1/2 teaspoon garlic powder; Dip; 8 ounces full fat Greek yogurt; 2 tablespoons finely minced red onions; 2 tablespoons minced fresh chives; 200 g cooked chickpeas; 1 garlic clove; 1 tablespoon tahini; 1 tablespoon olive oil; 1 lemon, juice of; salt & freshly ground black pepper; 1 red bell pepper, seeded and chopped; 1 yellow bell pepper, seeded and chopped; 3 medium plum tomatoes, seeded and chopped; 2 1/4 ounces chopped pitted kalamata olives (weight after pitting); 4 ounces crumbled feta cheese; 1/4 cup chopped spring onion

Servings: persons

Pita Crisps
3 pita pocket bread (6 inch)
olive oil
1/2 teaspoon garlic powder
Dip
8 ounces full fat Greek yogurt
2 tablespoons finely minced red onions
2 tablespoons minced fresh chives
200 g cooked chickpeas
1 garlic clove
1 tablespoon tahini
1 tablespoon olive oil
1 lemon, juice of
salt & freshly ground black pepper
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
3 medium plum tomatoes, seeded and chopped
2 1/4 ounces chopped pitted kalamata olives (weight after pitting)
4 ounces crumbled feta cheese
1/4 cup chopped spring onion

1
The day before you want to serve the dip, take your yoghurt and put it into a mesh strainer you have lined with 3 or 4 coffee filters. (you may also line it with damp cheese cloth) Set the strainer in the sink and allow it to drain overnight. The whey will drip out of the yogurt, leaving a smooth, creamy cheese similar in texture to cream cheese or neufchatel. Stir in the red onion and minced chives and set aside.(Alternatively you can use 1 8-oz container of chives and onion cream cheese spread).
2
Put the chickpeas, garlic, tahini, olive oil and lemon in a food processor. Process until almost smooth (You may need a few extra TBS of water or lemon juice to loosen it) Season to taste with salt and freshly ground black pepper.
3
Heat oven to 350*F. Carefully split each pita bread into 2 rounds. Cut each round into 6 wedges; brush with olive oil and place on ungreased cookie sheets. Sprinkle with garlic powder.
4
Bake 5 to 7 minutes or until crisp and golden brown. Cool while making dip.
5
In a 10 inch pie pan, spread the yoghurt cheese mixture. Drop small spoonfuls of chickpea mixture even over, spreading evenly. Top with remaining ingredients in order listed.
6
Serve with pita crisps.
7
Note: to make ahead, dip can be refrigerated up to 2 hours.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Pita Crisps, 3 pita pocket bread (6 inch), olive oil, 1/2 teaspoon garlic powder, and more.

Yes, Greek Layered Dip With Pita Crisps falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Greek Layered Dip With Pita Crisps

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