Name: Kalamata Olive and Feta Dip with Baked Lemon Pepper Pita Chips for The Lemon Bowl
Prep time: 10 min
Total time: 10 min
Ingredients: 3/4 cup crumbled feta; 3/4 cup plain Greek yogurt; 1/4 cup mayonnaise; 1 teaspoon za’atar; 1 garlic clove, pressed or grated; 1/4 teaspoon salt; 1/2 cup kalamata olives, chopped; pinch of fresh ground pepper; zest from a lemon; juice from half of lemon For the pita chips:; 8 pita rounds, cut into triangles; olive oil, for brushing; lemon pepper seasoning (I use no salt added); coarse salt (if using no salt added lemon pepper seasoning, omit if there is salt added)

Ingredients

For the dip:

3/4 cup crumbled feta
3/4 cup plain Greek yogurt
1/4 cup mayonnaise
1 teaspoon za’atar
1 garlic clove, pressed or grated
1/4 teaspoon salt
1/2 cup kalamata olives, chopped
pinch of fresh ground pepper
zest from a lemon
juice from half of lemon
For the pita chips:
8 pita rounds, cut into triangles
olive oil, for brushing
lemon pepper seasoning (I use no salt added)
coarse salt (if using no salt added lemon pepper seasoning, omit if there is salt added)

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Instructions

To prepare dip, place all of your ingredients into a large bowl and gently combine. Refrigerate an hour or serve immediately. Great with sliced cucumbers, radishes and pita chips.
To prepare pita chips, first preheat your oven to 350 degrees. Spread pita triangles in a single layer on two large baking sheets and lightly brush olive oil on both sides of pita triangle. Sprinkle with lemon pepper seasoning and place in oven. Bake until golden and crisp, 10 – 15 minutes.