Santorini Lemon Feta Dip with Kalamata Relish and Pita Chips

Santorini Lemon Feta Dip with Kalamata Relish and Pita Chips

Serves 24
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