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Greek Party Dip
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Greek Party Dip

Have some fun making this fresh dip that goes well with pita bread, chips, or as a topping on tacos or gyros. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Greek
Keyword: bread, cucumbers, dill, garlic, tomatoes
Season: Summer
Diet: Vegetarian
Servings: 4
Calories: 114kcal
Author: Rachel Wirtz

Equipment

  • Kitchen Knife
  • Baking Sheet
  • Oven
  • Bowl

Ingredients

  • 1 cucumber* diced small
  • 1 cup Greek yogurt
  • 1 clove garlic* minced
  • ½ tsp sea salt
  • 1½ tbsp balsamic vinegar
  • 2 tbsp feta cheese crumbled
  • 1 tsp lemon juice fresh squeezed
  • 3 slices bread* pita or naan for serving
  • 2 cups tomato* cherry, quartered
  • ½ tsp dill*
  • 1 tbsp olive oil
  • kalamata olives

Instructions

  • In a medium size bowl, combine ½ of diced cucumbers, Greek yogurt, minced garlic, sea salt, vinegar, lemon juice, and feta cheese. Taste for seasoning. Refrigerate until ready to serve.
  • Preheat the oven to 400ºF.
  • Cut the flat bread into triangles and arrange on a baking sheet. Bake until perfectly toasted, 12-15 minutes.
  • Arrange the tomatoes, cucumber, and flat bread on a platter centered around the cucumber dill yogurt dip.
  • Finish with a sprinkle of fresh dill and a drizzle of olive oil. Garnish with olives. Use the flat bread points or for scooping and dipping. Enjoy!

Notes

Adapted from Olivelle.com
Photo by Sophie Mikat on Unsplash

Nutrition

Calories: 114kcal | Carbohydrates: 8g | Protein: 8g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 414mg | Potassium: 366mg | Fiber: 1g | Sugar: 6g | Vitamin A: 714IU | Vitamin C: 13mg | Calcium: 119mg | Iron: 1mg