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!