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Greek Pita Spread

I first tried this at a family gathering and was blown away! I have since made it for my co-workers, and they just love it. I've gotten many requests for the recipe. —Joyce Benninger, Owen Sound, Ontario
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 cups

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup Greek vinaigrette
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 2 medium tomatoes, seeded and chopped
  • 1 small red onion, chopped
  • 1 large green pepper, chopped
  • 1 large sweet red pepper, chopped
  • 1 large cucumber, seeded and chopped
  • 1 cup (4 ounces) crumbled feta cheese
  • Pita breads, cut into wedges or baked pita chips

Directions

  • In a small bowl, beat the cream cheese, sour cream and vinaigrette until blended. Spread onto a large serving plate or two pie plates. Layer with olives, tomatoes, onion, peppers, cucumber and cheese. Serve with pita breads.
Nutrition Facts
1/4 cup: 96 calories, 8g fat (4g saturated fat), 19mg cholesterol, 178mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 2g protein.

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Reviews

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Average Rating:
  • KarenKeefe
    Sep 8, 2020

    So simple and delicious! Trying new appetizer recipes. Will keep this one for sure!

  • Laura
    Dec 17, 2019

    Very refreshing and beautiful dip! Suggested adjustment: I doubled the recipe and found that 1 cup of oil was far too much. I poured out as much as I could. When I make it again, I will substitute 1/4 cup mayonnaise for a single recipe and use dry Greek seasoning.

  • Love2c00k
    Oct 18, 2018

    This was great for an office party. Many compliments that it was unlike other dips. Tasted fresh and looked beautiful. I prepared tthe base and chopped uup the veggies tthe night before. I used low fat cheeses. Had many requests for the recipes. I will definitely mmake this again.