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.
Servings: 4
Calories: 114kcal
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 for serving
- 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 or for scooping and dipping. Enjoy!
Nutrition
Calories: 114kcal | Carbohydrates: 8g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 414mg | Potassium: 366mg | Fiber: 1g | Sugar: 6g | Vitamin A: 714IU | Vitamin C: 13mg | Calcium: 119mg | Iron: 1mg