Pita Chip Dip

There’s something about a bowl of creamy, colorful dip surrounded by warm, toasty pita chips that makes a table feel instantly inviting.

Picture a velvety blend—herbs flecked through soft whites and greens, a drizzle of golden olive oil on top, maybe a sprinkling of paprika—thick enough to cling to each crisp chip.

This pita chip dip is a quick, crowd-pleasing snack that comes together in minutes, perfect for busy weeknights, game days, or any time you need impressive flavor without fuss.

It’s ideal for beginners, hosts who love easy entertaining, and anyone who craves a savory bite between meals.

I first pulled this recipe together when unexpected guests arrived on a Sunday afternoon; with just a few pantry staples, I’d a shareable, satisfying spread in no time.

It turned a rushed moment into a relaxed visit. Ready to bring this dish to life?

Why You’ll Love It

• Delivers bright, tangy Mediterranean flavor in every creamy, scoopable bite
• Comes together in minutes with simple, fresh ingredients and basic equipment
• Stays thick and chip-ready thanks to Greek yogurt and careful cucumber prep
• Easily customizable with extra herbs, olives, or spice to match your taste
• Perfect make-ahead appetizer; flavors deepen as it chills in the fridge

Ingredients

• 1 1/2 cups Greek yogurt, plain, full-fat — thick, tangy base; avoid low-fat for best texture
• 1/2 cup sour cream, full-fat — adds richness and a softer, creamy tang
• 3 tablespoons extra-virgin olive oil, divided — use good-quality oil for better flavor
• 1 tablespoon lemon juice, freshly squeezed — brightens and balances the dairy
• 1 teaspoon lemon zest, finely grated — adds intense citrus aroma without extra acidity
• 1 clove garlic, finely minced or pressed — fresh clove only for clean garlic flavor
• 1/2 teaspoon fine salt — season gradually and adjust after chilling
• 1/4 teaspoon freshly ground black pepper — grind just before using for best aroma
• 1/2 teaspoon dried oregano — classic Mediterranean herbal note
• 1/4 teaspoon dried dill — reinforces fresh dill and deepens flavor
• 1/4 cup cucumber, finely chopped, seeds removed — pat dry to prevent a watery dip
• 2 tablespoons red onion, very finely minced — mince small so it doesn’t overpower each bite
• 2 tablespoons fresh parsley, finely chopped — adds freshness and a touch of color
• 1 tablespoon fresh dill, finely chopped — key herb that gives a tzatziki-like profile
• 2 tablespoons feta cheese, crumbled — choose a brined block for best flavor and texture
• 1 tablespoon kalamata olives, finely chopped — provides salty, briny pops of flavor
• 1 pinch red pepper flakes (optional) — for a gentle, warming heat on the finish

Step-by-Step Method

Combine the Creamy Base

Stir together the Greek yogurt and sour cream in a medium mixing bowl. Mix until the texture is smooth and completely uniform, with no lumps or streaks.

Scrape the sides and bottom of the bowl as you go to make sure everything is fully incorporated and ready for the remaining ingredients.

Whisk In Oil and Lemon

Pour in 2 tablespoons of olive oil along with the fresh lemon juice and lemon zest. Whisk or stir vigorously to emulsify the oil into the dairy base.

Make sure the citrus is evenly distributed, so every bite has a bright, tangy flavor that balances the richness of the yogurt and sour cream.

Season with Aromatics and Herbs

Add the minced or pressed garlic, salt, black pepper, dried oregano, and dried dill to the bowl. Stir thoroughly so the spices and aromatics are evenly dispersed.

Make certain there are no concentrated pockets of garlic or seasoning, which could create uneven flavor and overpower certain bites of the dip.

Fold In Crisp Vegetables and Fresh Herbs

Gently fold in the finely chopped cucumber, red onion, fresh parsley, and fresh dill. Use a light hand to avoid crushing the vegetables.

Distribute them evenly throughout the mixture for a pleasant crunch and fresh, herbaceous notes in every scoop, keeping the texture spreadable and chip-friendly.

Add Feta and Olives Gently

Sprinkle in the crumbled feta cheese and finely chopped kalamata olives. Fold them in carefully, just until combined.

Avoid overmixing, which can break down the feta too much and muddy the texture. Aim for visible bits of cheese and olives that provide bursts of salty, savory flavor.

Taste and Adjust Seasoning

Taste a small spoonful of the dip and evaluate salt, pepper, and acidity. Add a pinch more salt or pepper if needed, or another squeeze of lemon juice for brightness.

Stir gently after each adjustment, then taste again, making certain the flavors are balanced and tailored to your preference.

Finish with Olive Oil and Optional Heat

Transfer the dip to a serving bowl and smooth the top with a spatula. Drizzle the remaining tablespoon of olive oil evenly over the surface.

Sprinkle with red pepper flakes if you like a touch of heat. This simple garnish adds flavor, shine, and an appealing finished look for serving.

Chill to Meld Flavors and Serve

Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. Allow the flavors to meld and the dip to firm slightly.

When ready to serve, uncover and stir gently. Adjust thickness with a little olive oil or lemon juice if needed, then serve chilled with pita chips.

Ingredient Swaps

• Use all Greek yogurt instead of sour cream for a lighter dip, or all sour cream for extra richness.
• Make it vegetarian without rennet by choosing rennet-free feta, or dairy-free by swapping yogurt/sour cream for thick coconut or almond milk yogurt and using vegan feta.
• Replace kalamata olives with green or Castelvetrano olives, red onion with shallot or green onion, and fresh herbs with 1–1½ teaspoons total dried herbs if fresh aren’t available.

You Must Know

– Scale – For a party-size batch, double all ingredients (to 3 cups yogurt, 1 cup sour cream, etc.) but increase garlic only to 1½ cloves and salt to ¾ teaspoon; strong aromatics Scale less than dairy, preventing an overpowering garlicky or salty dip.

Serving Tips

• Serve in a shallow bowl, topped with extra feta, herbs, and olive oil drizzle.
• Pair with warm pita chips, sliced cucumbers, bell peppers, and cherry tomatoes for variety.
• Offer alongside a Mediterranean mezze board with hummus, olives, and stuffed grape leaves.
• Spoon into individual ramekins for parties to keep double-dipping to a minimum.
• Use leftovers as a spread in pita sandwiches or wraps with grilled chicken or veggies.

Storage & Make-Ahead

Store pita chip dip in an airtight container in the refrigerator for up to 3–4 days.

It’s ideal to make it a few hours ahead so flavors develop.

Stir before serving, adding a little olive oil or lemon juice if it thickens.

This dip doesn’t freeze well; avoid freezing.

Reheating

This creamy dip is best served chilled; reheating isn’t recommended.

If you prefer it slightly warmer, let it sit at room temperature 15–20 minutes instead of using microwave, oven, or stovetop.

Greek Game‑Night Snack

Game night turns instantly Mediterranean when I set out a chilled bowl of this creamy pita chip dip, glistening with olive oil and speckled with bright herbs, briny olives, and flecks of cucumber.

While cards shuffle and dice roll, you and I hover near the bowl, dragging warm, toasty pita chips through ribbons of yogurt, feta, and lemon.

I keep it simple so we can focus on the game, not the kitchen:

1. Set the scene: dim lights, a big shared bowl of dip, baskets of pita chips within easy reach.
2. Flavor bar: surround the bowl with extra olives, feta, and herbs so guests can customize each bite.
3. Make‑ahead magic: I chill it hours earlier, so it’s ready the moment you knock.

Final Thoughts

Give this pita chip dip a try and see how quickly it disappears from the table!

Feel free to tweak the herbs, lemon, or heat level to make it perfectly your own.

Frequently Asked Questions

Can I Make This Dip Vegan Without Losing the Creamy Texture?

Yes, you can. I’d whisk velvety coconut yogurt with cashew cream, drizzle olive oil, squeeze bright lemon, fold in herbs and cucumber; it’ll still feel luxuriously thick, cool, and cloud-soft on your tongue.

How Long Can the Dip Safely Sit Out at Room Temperature During a Party?

You should keep it out no longer than 2 hours. After that, I’d whisk it back into the fridge, letting cool, tangy creaminess rest safely while the party’s chatter and clinking glasses keep warming the room.

Can I Freeze Leftover Dip, and Will the Texture Stay Smooth After Thawing?

You can freeze it, but I wouldn’t. When it thaws, the yogurt and sour cream separate, turning grainy—like a snowdrift melting in a bowl—losing that velvety, tangy cloud you first scooped into.

What Main Dishes Pair Best With This Dip for a Complete Mediterranean Meal?

I’d serve it beside lemony grilled chicken skewers, garlicky lamb kofta, or herb-roasted salmon. Add warm pita, tomato-cucumber salad, briny olives, and roasted vegetables—the table feels sun-drenched, fragrant, and wonderfully, lazily Mediterranean.