Summer entertaining is something many look forward to each year, but it can also mean over indulging on cheeses, chips, and dips (shout out to the classic Kiwi Onion Dip!). These are some of life’s great pleasures, but are to be enjoyed in moderation.
This Layered Greek Dip is a great alternative for when you want to whip up something delicious, but you also want it to be on the healthier side. It’s all the best parts of a Greek salad, cleverly put together to impress. Enjoy!
Layered Greek Dip with Crispy Pita Chips
Ingredients
Whipped Feta
- 200 g feta
- 150 g natural Greek yoghurt
- 2 Tbsp milk
- 1 lemon juiced
- 1 clove garlic minced
- 1 pinch chilli flakes
Greek Salad
- 1 Telegraph cucumber diced 2cm
- 2 ripe tomatoes diced 2cm
- ½ cup Kalamata olives pitted
To Serve
- 4 large whole meal pita breads cut into wedges
- 200 g hummus
- ¼ cup fresh oregano leaves picked
Instructions
- Before you start Preheat oven to high grill. Â
- Make whipped feta Crumble feta into a medium bowl. Add yoghurt and milk and squeeze in lemon juice. Mince garlic. Add to bowl along with chilli flakes. Blitz in a food processor or blender if you have once, otherwise you can whip with a whisk or fork, until smooth. Set aside.Â
- Toast pitas Cut each pita into 8 wedges. Place on 1-2 oven trays and grill for 5-6 minutes, until toasted.Â
- Make Greek salad Meanwhile, dice cucumber and tomatoes 2cm. Toss together in a medium bowl with olives. Season with salt and pepper. Pick oregano leaves and set aside for serving. Â
- Assemble dipSpread feta mixture onto a platter. Dollop over hummus and spread out evenly, making sure to avoid mixing into feta. Top with Greek salad and sprinkle over oregano. Â
- Serve  Place pita wedges on the side for scooping.Â
