A Greek style yogurt dip blended with garlic, cucumber, feta, dill and topped with all the flavors of a fresh Greek salad with Kalamata olives, tomatoes, pepperoncini peppers and bell peppers. Easy to make and perfect for entertaining, this Greek Salad Dip is great with pita chips and will have you going back for more.
1smallcucumber, grated and strained of excess water
8ouncesfeta cheese, divided
2cubesPop and Cook garlic (equal to 2 cloves of garlic)
1lemon, juice of
1/4cupextra virgin olive oil
1/4cupfresh dill, chopped ( you can substitute 4 cubes of Pop and Cook Basil)optional
Dip Toppings
1/3cupbell pepper, diced
1/3cuptomatoes, diced
1/4 cuppepperoncini peppers, sliced into ringsoptional
1/4cupKalamata olives
Feta cheese, reserved from above
DIRECTIONS
Making The Bottom Dip Layer
Add the Greek yogurt, cucumber, 6 ounces of feta cheese (or 3/4 of an 8 ounce block of cheese), olive oil, Pop and Cook garlic cubes, dill and freshly ground pepper in a food processor and blend to combine well to a really smooth consistency. Season with salt to taste and place in the refrigerator to chill. This can be made the night before.
Plating The Dip
In a serving dish spoon the chilled yogurt layer evenly on the bottom. Then sprinkle and layer with the Greek dip toppings in the order they are listed. Finish the dip with a sprinkle of the reserved 2 ounces of feta cheese and a drizzle of olive oil.
Serve the dip with pita chips, toasted pita slices, fresh sliced veggies or veggie chips. Enjoy!
Notes
NOTE #1: The quality of your feta cheese and olive oil will make or break this dip. Please use the best ingredients for best results.