Ingredients

The following ingredients have 9 Servings
  • 1 cup diced tomato
  • 1 teaspoon kosher salt
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons shallots, minced fine
  • 1 tablespoon fresh garlic, minced fine
  • 2 cups whole milk Greek yogurt
  • Juice from half a lemon
  • Zest from half a lemon
  • 1 tablespoon fresh oregano (don’t use dried)
  • 2 teaspoon chives, minced fine
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 10-ounce bag pita chips (we used Stacy’s Pita Chips which are firm and crisp)
  • ½ cup diced yellow bell pepper
  • ½ cup diced orange bell pepper
  • 1 cup diced English or mini cucumber
  • 2 tablespoons diced red onion
  • ¼ cup sliced Kalamata olives
  • ¼ cup sliced drained pepperoncini
  • 1 cup garbanzo beans (chick peas)
  • ½ cup crumbled feta cheese
  • 2 tablespoons diced green tops of scallions for garnish (optional)

Instruction

  • Place the tomatoes in a strainer over a bowl and cover with salt. Let sit while you prepare the rest of the recipe. When ready to use, rinse off salt and pat dry.
  • In a medium sauté pan over medium heat, add oil and cook the shallots and garlic for 2-3 minutes until translucent but not browned. Remove from heat to cool.
  • In a medium bowl, place yogurt, lemon juice, lemon zest, oregano, chives, salt and pepper.
  • Add cooled garlic and shallot mixture and whisk to combine.
  • If you have one, place in a squeeze bottle to drizzle over the chips or simply use a spoon to distribute.
  • To assemble, place pita chips on platter and drizzle half of the yogurt dip over the chips.
  • Top with all other ingredients except scallion tops. Finish with the remainder of the dip dotted across the top and then add scallion tops over the dip.
  • Serve immediately.