Kalamata Olive and Feta Dip with Baked Lemon Pepper Pita Chips for The Lemon Bowl

  • Author: Aggies Kitchen
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6 servings 1x


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)


  1. 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.
  2. 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.