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Preheat your oven to 400°F (200°C).

In a food processor, combine the crumbled feta cheese, softened cream cheese, Greek yogurt, 2 tablespoons of olive oil, lemon juice, minced garlic, black pepper, and red pepper flakes (if using).

Process the mixture until it is completely smooth and creamy, scraping down the sides of the bowl as needed. This may take 2-3 minutes.

Taste the dip and adjust seasonings if necessary. If it's too thick, add another teaspoon of olive oil or Greek yogurt.

Cut the pita bread into wedges. Arrange them on a baking sheet and lightly brush with olive oil.

Bake the pita wedges for 5-7 minutes, or until lightly golden and slightly crispy. Alternatively, you can toast them in a dry skillet on the stovetop.

Transfer the whipped feta dip to a serving bowl. Drizzle with a little extra olive oil and garnish with fresh chopped parsley.

Serve immediately with the warm pita wedges.


Preheat your oven to 400°F (200°C).

In a food processor, combine the crumbled feta cheese, softened cream cheese, Greek yogurt, 2 tablespoons of olive oil, lemon juice, minced garlic, black pepper, and red pepper flakes (if using).

Process the mixture until it is completely smooth and creamy, scraping down the sides of the bowl as needed. This may take 2-3 minutes.

Taste the dip and adjust seasonings if necessary. If it's too thick, add another teaspoon of olive oil or Greek yogurt.

Cut the pita bread into wedges. Arrange them on a baking sheet and lightly brush with olive oil.

Bake the pita wedges for 5-7 minutes, or until lightly golden and slightly crispy. Alternatively, you can toast them in a dry skillet on the stovetop.

Transfer the whipped feta dip to a serving bowl. Drizzle with a little extra olive oil and garnish with fresh chopped parsley.

Serve immediately with the warm pita wedges.
