With Sourdough Pita Wedges
INGREDIENTS
Feta Dip:
- 2 blocks of reduced salt Feta sliced into cubes
- ¾ cup plain Greek Yogurt
- 2 garlic cloves crushed
- 2 Tsp fresh lemon juice
- 2 Tsp extra virgin olive oil
- 2 Tsp chopped fresh mint
Sourdough Pita Wedges:
- 1 Pack of Giannis Sourdough Pitas
- Olive oil to brush
Method
Preheat oven to 200° fan bake
Prepare the Pita Wedges
- Split each pita width wise into 2 rounds, slice each pita circle into 8 equal triangles
- Brush the triangles lightly on both sides with some olive oil and sprinkle with sea salt flakes
- Arrange the pita triangles in a single layer on some baking paper on an oven tray and bake until golden brown and crispy, 8-10 mins. Let them cool to fully harden them before serving.
Prepare the Feta Dip
- Place all the feta dip ingredients into a food processor fitted with a blade and blitz until whipped and smooth.
- Transfer the dip to a serving bowl and garnish with a sprinkle of chilli flakes if you wish.
- The Feta Dip will keep for 3 days in the fridge if covered. Remove and return to room temperature before serving
- Keep any leftover pita chips in an airtight container
Serve the Feta Dip with the pre-prepared Sourdough Pita Wedges and sliced vegetables
YUM!