Healthy, easy, and delicious. Party snacks need to be more salubrious and we need options with more pizzazz; this delivers on both. The smidge of raw garlic goes a long way, tamed by the cool yogurt, and balanced by the sun dried tomatoes. Feta adds body and saltiness.
Everything is going to be blended, so a coarse chop is fine.
- 1 whole Roasted Red Bell Pepper
- 1/2 cup of plain yogurt
- 1/3 cup of crumbled Feta
- 1/4 chopped walnuts
- 1 Tbs of chopped sun dried tomato (packed in oil)
- 1 tsp chopped garlic
- juice of 1/2 lemon
- pinch of black pepper
Toss into blender and puree until smooth.
Cut 3 pita rounds into 8ths and pull apart the halves of each triangle (whole wheat pita makes a healthier option). Toss with about 2 Tbs olive oil, 1 tsp salt, 1/2 tsp ground black pepper, and 1/2 tsp ground cumin (adjust to taste).
Bake on a sheet pan at 350F until nice and toasty, about 10-15 minutes.
Keep the dip refrigerated and in an air tight container for up to three days. The pita chips in a zip-top bag will remain crispy at room temperature for up to four. Enjoy!