Heavenly Herb Dip with Pita Chips

Serves: 6
Total Calories: 109


1 cucumber, coarsely chopped
1 red onion, chopped
2 (4-ounce) containers crumbled feta cheese
1 tablespoon olive oil
2 1/2 tablespoons lemon juice
3 tablespoons fresh dill, chopped
3 tablespoons fresh mint, chopped
Garnishes: fresh mint leaves, lemon wedges
Pita Chips:
3 pita rounds
3 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper


Combine cucumber, onion and cheese in a medium bowl. Sprinkle with oil, juice and herbs; toss to mix. Garnish as desired; serve with pita chips.

Pita Chips:
Split pita rounds; cut each round into 8 wedges. Brush oil over both sides of wedges; sprinkle with salt and pepper. Arrange wedges in a single layer on a lightly greased baking sheet. Bake at 375 degrees for 6 minutes on each side, until crisp.

Tip: Serve up a side salad in no time…combine a bag of spring mix lettuce with fresh baby spinach. Toss with mandarin oranges, almonds and red onion rings, then drizzle with a favorite dressing.

Nutritional Facts:

Serves: 6
Total Calories: 109
Calories from Fat: 147

This Heavenly Herb Dip with Pita Chips recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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