My Big Fat Greek Appetizer (Feta Dip)
My Big Fat Greek Appetizer is an easy to make layered Feta Dip with good olive oil, feta cheese, cucumber, green onion, tomatoes, and Kalamata olives. Scoop it up with a pita!
Servings 8 servings
Ingredients
- 4 Pitas
- ⅓ cup extra virgin olive oil
- 4 ounces Feta cheese crumbled
- ½ cup diced cucumber
- ¼ cup diced green onion
- ½ cup diced fresh tomatoes
- ¼ cup Kalamata olives chopped
- Juice of 1/2 a lemon
- ¼ teaspoon ground black pepper
- 8 Pepperoncini
Instructions
- Heat the oven to 350 degrees. Put the pita bread in the oven to warm while you prepare the rest of the recipe.4 Pitas
- On a large, shallow plate or platter, pour the olive oil to cover the bottom.⅓ cup extra virgin olive oil
- Scatter over the crumbled Feta cheese, diced cucumber, green onion, tomatoes, and Kalamata olives.4 ounces Feta cheese, ½ cup diced cucumber, ¼ cup diced green onion, ½ cup diced fresh tomatoes, ¼ cup Kalamata olives
- Sprinkle with a little lemon juice and freshly ground black pepper.Juice of 1/2 a lemon, ¼ teaspoon ground black pepper
- Serve with crispy pita chips or warm pita bread torn in pieces and pickled Pepperoncini on the side.8 Pepperoncini
Notes
- May be made about 30 minutes before serving. My recommendation is to serve and enjoy the dip fairly quickly after making it.
Nutrition
Serving: 1 | Calories: 207kcal | Carbohydrates: 18g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 13mg | Sodium: 380mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 10mg | Calcium: 102mg | Iron: 1mg
