Mediterranean Feta Dip with Seasoned Pita Chips

This is an excellent summer appetizer with Mediterranean flare. With only a few ingredients, this  dip has big flavor which will not disappoint!

The Ingredients

All you will need for this dip is crumbled feta, fresh garlic, basil, lemon, julienned sun-dried tomatoes, ground pepper, and olive oil.  When shopping for your sun-dried tomatoes, you will want to look for the jarred version, that is in oil.  Buying the julienned version will save you time, as well.  In addition, if you are making your own pita chips, you will need large pita rounds from your bakery section, olive oil, Italian seasoning, and garlic salt.  To save time, you can also buy pre-made pita chips.

The How To

First, you will want to scoop out about 1/2 of an 8.5 oz jar of julienned sun-dried tomatoes.  Place them on a paper towel lined bowl or plate to drain off excess oil.  In a small mixing bowl, combine the feta, garlic, olive oil, and ground pepper by pressing the mixture into the side of the bowl with a fork or spoon to smash larger chunks of cheese. You can put this mixture into a shallow serving bowl. Next, you will rinse and pat your basil leaves dry.  Chop the basil into small pieces and then add to the top of the cheese mixture. After your sun-dried tomatoes have drained, chop them into smaller pieces.  Add this to the top of the basil.  Lastly, drizzle the top of the dip with olive oil and the juice of a half of a lemon.

If you are making your own pita chips, you can do this before or after making the dip.  For the pita chips, cut the 4 pitas into 6-8 wedge triangles.

If air frying, put the pita wedges into a mixing bowl and toss with olive oil, garlic salt, Italian seasoning, and optional red pepper flakes.  Air fry at 350 until lightly toasted or browned, tossing them one time in between to get them evenly crisped.

If pan frying, coat a large frying pan with olive oil. Add half of the pita wedges and season with half of the Italian seasoning and garlic salt. Toss to coat, and brown slightly on both sides until crispy.  Set the first batch aside on top of paper towel lined plate or bowl.  Then, repeat this process with the next half of the pita chips. Serve with the dip!

Side Notes and Tips for the Sun-dried Tomato, Basil, and Feta Layer Dip

• This is a great summer appetizer and often we enjoy it outside with white wine.
• You could keep with the Mediterranean theme and serve this appetizer before Greek Chicken Bowls or with chicken skewers and salad.
• Although making your own seasoned pita chips is an extra recipe in itself, we really think its worth it!

Mediterranean Feta Dip

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• Author: Gnarly Roots
• Total Time: 30 minutes
• Yield: 4-6 1x

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Description

Awesome summer appetizer with great flavor and visual appeal!

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Ingredients

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For the Dip:

• 3/4 cup crumbled Feta cheese (plain)
• 2 large cloves of garlic; pressed
• 2 T olive oil and 1-2 tsp for drizzling on top
• 1/4 tsp ground pepper
• 1/3 cup of chopped basil
• 1/2 of a 8.5 oz jar of julienned sun-dried tomatoes in oil; drained and chopped
• juice of 1/2 of a lemon

For the Pita Chips:

• 4 pita bread rounds
• 2 T olive oil (may add more as these are cooking)
• 1 1/2 tsp dried Italian seasoning or oregano
• 1/2 tsp garlic salt
• red pepper flakes to taste (optional)

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Instructions

Making the Dip:

1. First, you will want to scoop out about 1/2 of an 8.5 oz jar of julienned sun-dried tomatoes.  Place them on a paper towel lined bowl or plate to drain off excess oil.
2. In a small mixing bowl, combine the feta, garlic, olive oil, and ground pepper by pressing the mixture into the side of the bowl with a fork or spoon to smash larger chunks of cheese. You can put this mixture into a shallow serving bowl.
3. Next, you will rinse and pat your basil leaves dry.  Chop the basil into small pieces and then add to the top of the cheese mixture.
4. After your sun-dried tomatoes have drained, chop them into smaller pieces.
5. Add sun-dried tomatoes to the top of the basil.
6. Lastly, drizzle the top of the dip with olive oil and the juice of a half of a lemon.

 

Making the pita chips – these can be made in an air fryer, in a pan, or in the oven. The directions below are for pan frying:

1. Cut up the pita breads into 8 triangles
2. Coat bottom of a pan with olive oil at medium heat
3. Toss in half of the pita bread triangles and make it sizzle
4. Season with half of the garlic salt, half of the Italian seasoning, an dash of red pepper flakes (this part if you like a little spice)
5. Turn and continue to lightly brown them until they are slightly crunchy
6. Cool on a paper towel lined bowl or plate
7. Add more olive oil to the pan and repeat the process with the next batch of triangles.
8. Fry until crispy & serve with dip!

• Prep Time: 20
• Cook Time: 10