Santorini Lemon Feta Dip with Kalamata Relish and Pita Chips

Santorini Lemon Feta Dip with Kalamata Relish and Pita Chips

Meal type Appetizer


    Main Dip

    • 1oz can of cannelloni beans (white kidney beans)
    • Juice of one lemon
    • zest of one lemon
    • 1/2 cup italian parsley
    • 1/4 cup oregano, fresh
    • 1 cup crumbled low fat feta
    • 2 cloves garlic
    • 1/4 cup EVOO
    • salt and pepper


    • 1 cup cucumber, brenoise (diced very small)
    • 1 tablespoon chives
    • 1/2 cup kalamata olives, thinly diced

    Pita Chips

    • 8 pita bread, cut into wedges
    • 2 tablespoons olive oil
    • 1 teaspoon paprika
    • 1 tablespoon dried oregano

    About This Recipe

    One bite. That's all it will take to sweep your taste buds away to the stunningly beautiful Greek islands.

    Soak up the Mediterranean flavor with this tangy Greek dip that is almost better than being there.

    I had the pleasure of showing the adorable Kym Johnson from DWTS how to make this little creation for a TV Guide segment. It came out great!

    Nutrition Facts per serving: 126 Cals, 4 gram Protein, 15 grams Carbs, 6 grams Fat


    Main Dip
    Step 1
    In a food processor, combine white beans, garlic, feta, parsley, oregano, lemon juice, lemon zest, and olive oil.
    Step 2
    Puree until smooth. Season with salt and pepper.
    Step 3
    Toss cucumber, red onion, chives and season with salt and pepper
    Pita Chips
    Step 4
    Preheat oven to 400°.
    Step 5
    Toss the pita bread with olive oil, paprika and oregano to lightly coat.
    Step 6
    Spread out on a baking sheet and bake for 20 minutes or until golden brown.
    Step 7
    Serve dip in a shallow bowl with relish nested in the middle