Creamy Feta Dip with Toasted Pita Chips
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This dip recipe can be doubled because it stays very well in the fridge, and the dipper chips can be made well in advance.
Ingredients
  • 8 oz. feta, good quality Greek in brine, patted dry
  • 4 oz. full fat cream cheese, room temp
  • ¼ cup full fat plain Greek yogurt
  • 2 teaspoons of oregano infused olive oil
  • 1 teaspoon lemon juice
  • 1 small garlic clove, grated
  • FOR THE TOASTED PITA CHIPS
  • 1 bag of fresh, Greek pita
  • ¾ cup of olive oil
  • 1 teaspoon of dried oregano
  • a light sprinkling of kosher salt to top the chips before toasting
Instructions
  1. In a small bowl add the oil and oregano together and let it sit for 15 minutes to infuse.
  2. Then in food processor first add the feta to break it down, then add in the cream cheese, yogurt, lemon juice and garlic.
  3. Give it all a whirl until it's nice and creamy.
  4. Remove from processor and place into a serving bowl and garnish with a little of the olive oil, parsley, lemon zest, olives or whatever you like.
  5. If making the pita chips, take 1 pita at a time, with a scissor cut 6 to 8 strips then snip the top and bottom off of each strip so you can gently open up the pita and have 2 pieces. (See blog post for example)
  6. Continue cutting the pita into chips then brush each one on the inner rough side with the oregano infused olive oil.( see blog post for visual)
  7. Place onto a rimmed baking sheet, sprinkle them all lightly with a little kosher salt, then into a 400 degree oven for 7 or 8 minutes until golden. Ovens vary so watch closely, you want them golden not burnt, they cook fast.
  8. Remove chips and place on a rack to cool.
  9. Chips can be stored in a tin can layered between wax paper for up to 3 weeks.
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2020/12/creamy-feta-dip-with-toasted-pita-chips.html