This Mediterranean yogurt dip has it all. It’s tasty, full of flavor, and packed with nutrients. It’s perfect for a vegetarian dinner (Jackson and I destroyed the entire dip after a lengthy fartleck run the other day), a snack, or even to take to a party. It will keep a few days, but it’s best within the first 24 hours. I’ve included a recipe for homemade pita chips (which are best eaten while still warm), but feel free to use any chip you want.
This dip is part of week eight of the Top 10 Foods for Runners series! Week eight is all about yogurt, check out the full post here.
Mediterranean yogurt dip
Ingredients
For dip
- 1 cup plain Greek yogurt
- 1/2 cucumber, seeds removed and diced
- 1 clove garlic, minced
- juice from 1/2 lemon
- 1 can chickpeas, drained and rinsed
- 2 green onions, diced
- 1 tbsp garlic powder
- 1/4 cup oil-packed sun-dried tomatoes, chopped (oil reserved)
- 1 red bell pepper, diced
- 1 cup baby spinach, chopped
- 1/2 cup crumbled feta
For pita chips
- 4 whole wheat pitas
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- sea salt
Instructions
For the dip
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Mix together yogurt, cucumber, garlic, and lemon juice. Spread evenly on the bottom of a pie dish or 9x9 baking dish
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Add oil from the sun-dried tomatoes to a pan and bring to medium heat. add chickpeas, green onion, and garlic powder, mashing the chickpeas as you stir. Cook for about 5 minutes and during the last minute, add the sun-dried tomatoes. Let cool.
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Combine red pepper, spinach, and feta. Top yogurt mixture with chickpea mixture, then top with feta mixture. This dip can be made 24 hours in advance.
For the pita chips
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Preheat oven to 375 degrees.
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With a pastry brush, coat each side of the pitas evenly with olive oil. Cut each pita into eight triangles and transfer to baking sheet.
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Sprinkle with oregano and garlic powder. Bake for about 10 minutes or until pita slices are golden around the edges. Remove from oven and sprinkle with salt.
