Greek Party Dip

Greek Party Dip

Have some fun making this fresh dip that goes well with pita bread, chips, or as a topping on tacos or gyros. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Side Dish, Snack
Cuisine Greek
Servings 4
Calories 114 kcal

Equipment

  • Kitchen Knife
  • Baking Sheet
  • Oven
  • Bowl

Ingredients
  

  • 1 cucumber* diced small
  • 1 cup Greek yogurt
  • 1 clove garlic* minced
  • ½ tsp sea salt
  • 1½ tbsp balsamic vinegar
  • 2 tbsp feta cheese crumbled
  • 1 tsp lemon juice fresh squeezed
  • 3 slices bread* pita or naan
  • 2 cups tomato* cherry, quartered
  • ½ tsp dill*
  • 1 tbsp olive oil
  • kalamata olives

Instructions
 

  • In a medium size bowl, combine ½ of diced cucumbers, Greek yogurt, minced garlic, sea salt, vinegar, lemon juice, and feta cheese. Taste for seasoning. Refrigerate until ready to serve.
  • Preheat the oven to 400ºF.
  • Cut the flat bread into triangles and arrange on a baking sheet. Bake until perfectly toasted, 12-15 minutes.
  • Arrange the tomatoes, cucumber, and flat bread on a platter centered around the cucumber dill yogurt dip.
  • Finish with a sprinkle of fresh dill and a drizzle of olive oil. Garnish with olives. Use the flat bread points for scooping and dipping. Enjoy!

Notes

Adapted from Olivelle.com
Photo by Sophie Mikat on Unsplash

Nutrition

Calories: 114kcalCarbohydrates: 8gProtein: 8gFat: 6gSaturated Fat: 2gTrans Fat: 1gCholesterol: 10mgSodium: 414mgPotassium: 366mgFiber: 1gSugar: 6gVitamin A: 714IUVitamin C: 13mgCalcium: 119mgIron: 1mg
Keyword bread, cucumbers, dill, garlic, tomatoes