Tag Archives: Gardetto rye chips

NanaBread’s “Get me to the Greek” Dip

It may not be the prettiest dip, but it is mighty tasty!

When given a choice between sweet or salty, I go for salty. This dip is all the things a dip should be – salty, creamy and easy to make. It’s also low in fat, if that kind of thing appeals to you. I just love that it’s delicious.

Here’s what you’ll need:
8 ounces of feta cheese, in a block or crumbles
1 cup of Fage 0% fat-free Greek yogurt
18 Mezzetta kalamata olives, pitted
6 small to medium Mezzetta peperoncini peppers
1 small handful of flat-leaf Italian parsley, stemmed
1/2 teaspoon of kosher salt
1/4 teaspoon of fresh ground black pepper

If you’re using a block of feta cheese, cut it into cubes. Cut the stems off the peperoncini peppers and remove the seeds. Remove the stems from the parsley; you’ll need about 1/4 cup without the stems. Toss all of the ingredients into a food processor and pulse just until everything’s combined. You want to see small chunks – they’re a good thing. Remove the blade, scrape down the sides, and give it a stir. Pour it into a container with a tight-fitting lid or a bowl you can cover in plastic wrap. Refrigerate for at least 30 minutes before serving so the flavors have time to bloom. I love to eat this with toasted pita bread or bagel chips (my personal favorite). I’m betting it would also be awesome on Gardetto’s toasted garlic rye chips. If you’re trying hard to be good, try it with sliced cucumbers or cherry tomatoes. Either way, choose a vehicle and start dipping!

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