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–+ servings
pita chips with dip

Pita Chip Dip

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Prep Time 10 minutes
Resting Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Mediterranean
Servings 6 servings

Equipment

  • 1 medium mixing bowl
  • 1 Small mixing bowl optional, for garnishes
  • 1 Cutting board
  • 1 Chef's knife
  • 1 garlic press optional
  • 1 Rubber spatula
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 serving bowl
  • 1 plastic wrap

Ingredients
  

  • 1 1/2 cup Greek yogurt plain full-fat
  • 1/2 cup sour cream full-fat
  • 3 tablespoon extra-virgin olive oil divided
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon lemon zest finely grated
  • 1 clove garlic finely minced or pressed
  • 1/2 teaspoon salt fine
  • 1/4 teaspoon black pepper freshly ground
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried dill
  • 1/4 cup cucumber finely seeds removed; chopped
  • 2 tablespoon red onion very finely minced
  • 2 tablespoon fresh parsley finely chopped
  • 1 tablespoon fresh dill finely chopped
  • 2 tablespoon feta cheese crumbled
  • 1 tablespoon kalamata olives finely chopped
  • 1 pinch red pepper flakes optional

Instructions
 

  • Add Greek yogurt and sour cream to the medium mixing bowl and stir until smooth and fully combined.
  • Pour in 2 tablespoons of the olive oil, lemon juice, and lemon zest, and mix until incorporated.
  • Add the minced garlic, salt, black pepper, dried oregano, and dried dill to the bowl and stir well.
  • Fold in the chopped cucumber, red onion, parsley, and fresh dill until evenly distributed.
  • Gently fold in the crumbled feta and chopped kalamata olives, being careful not to overmix.
  • Taste the dip and adjust seasoning with additional salt, pepper, or lemon juice if needed.
  • Transfer the dip to a serving bowl and smooth the top with a spatula.
  • Drizzle the remaining 1 tablespoon olive oil over the surface and sprinkle with red pepper flakes if using.
  • Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.
  • Remove from the refrigerator, stir gently, and serve chilled with pita chips.

Notes

For best flavor, let the dip rest longer (up to a few hours) so the herbs and aromatics fully infuse the yogurt base, and finely chop all mix-ins to keep the texture spreadable and chip-friendly. If using cucumbers with high water content, remove seeds and pat them dry to avoid watery dip, and if the dip thickens too much in the fridge, loosen it with a teaspoon or two of olive oil or lemon juice just before serving. Adjust garlic to preference, since its flavor intensifies over time, and keep the dip chilled until serving, as the dairy base is best and safest when cold.
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