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!
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 8servings
Ingredients
4Pitas
⅓cupextra virgin olive oil
4ouncesFeta cheesecrumbled
½cupdiced cucumber
¼cupdiced green onion
½cupdiced fresh tomatoes
¼cupKalamata oliveschopped
Juice of 1/2 a lemon
¼teaspoonground black pepper
8Pepperoncini
Instructions
Heat the oven to 350 degrees. Put the pita bread in the oven to warm while you prepare the rest of the recipe.
On a large, shallow plate or platter, pour the olive oil to cover the bottom.
Scatter over the crumbled Feta cheese, diced cucumber, green onion, tomatoes, and Kalamata olives.
Sprinkle with a little lemon juice and freshly ground black pepper.
Serve with crispy pita chips or warm pita bread torn in pieces and pickled Pepperoncini.
Notes
May be made about 30 minutes before serving. My recommendation is to serve and enjoy the dip fairly quickly after making it.