Pita Crisps with Feta-Radish Spread

1. 1

   Preheat the oven to 350F.

2. 2

   Using 2 tablespoons of the oil, brush the insides of the pita rounds.

3. 3

   Cut each round into 6 wedges.

4. 4

   Arrange the wedges in a single layer on a baking sheet, oiled side up; toast until golden brown and crisp, 7 to 10 minutes.

5. 5

   Meanwhile, pulse the feta, yogurt, lemon juice, and remaining 3 tablespoons oil in a food processor just until the mixture is thick and spreadable, about 10 pulses.

6. 6

   Transfer to a medium bowl, and stir in the parsley and radishes.

7. 7

   Serve with pita crisps.

* Per serving · 4 servings · Values may vary.

No additional tips available.