Greek Pita Dip
Yield
4 cupsPrep
10 minCook
0 minReady
5 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
feta cheese
cut into cubes |
|
| 1 | cup |
greek olives
fresh, black, pitted |
* |
| 2 | each |
sweet red bell peppers
roasted |
|
| ½ | cup |
olive oil
|
|
| 1 | small |
red onion
diced |
|
| 2 | teaspoons |
garlic
minced |
|
| 1 | tablespoon |
balsamic vinegar
|
|
| 2 | teaspoons |
thyme
fresh |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
lemon juice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
feta cheese
cut into cubes |
|
| 237 | ml |
greek olives
fresh, black, pitted |
* |
| 2 | each |
sweet red bell peppers
roasted |
|
| 118 | ml |
olive oil
|
|
| 1 | small |
red onion
diced |
|
| 1E+1 | ml |
garlic
minced |
|
| 15 | ml |
balsamic vinegar
|
|
| 1E+1 | ml |
thyme
fresh |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| 1 | x |
lemon juice
|
*
|
Directions
Combine the peppers, feta and olives in a large bowl.
Add the olive oil and toss gently.
Add the remaining ingredients and toss gently again.
Adjust seasonings, cover and chill at least 5 hours before serving.
Serve this with toasted pita bread as an appetizer.
