Deconstructed Greek Salad Dip — Maha'sKitchenSecrets

Greek salad is a famous exquisite, delectable and basic dish. It is so fresh and addictive that you yearn for more after the first morsel, simplicity at its highest. Juicy sun-kissed fresh tomatoes, crunchy cucumbers, pungent kalamata olives, aromatic oregano and then comes the saltiness of authentic sheep feta cheese, a party in my mouth.

My deconstructed Greek salad dip recipe, in essence, resembles the salad in flavour, if anything one morsel will immediately make you shout out: Greek salad.

Dips are always welcomed and loved when entertaining, and this recipe is a winner as it is healthy, super easy and super quick. A melange of deliciously distinctive flavours that are guaranteed to bring a smile to your face. For more dip recipes click here.

Servings: 6 to 8 as part of a mezze

Preparation Time: 10 minutes

Start to finish: 12 minutes

Ingredients:

2 cups Greek yoghurt

200 grams sheep feta cheese

1 medium cucumber

1 medium tomato

1 medium bell pepper

1 small red onion

100 grams pitted Greek olives (kalamata)

3 tablespoons fresh oregano

Salt, optional

2 tablespoons extra virgin olive oil, optional

Method:

· Place the yoghurt in a mixing bowl and crumble the feta cheese as small as you can. Mix and set aside.

· Chop all the vegetable finely, slice the olives, chop the oregano and place in a bowl.

· Add salt to the veggies if you prefer and toss together. I find feta cheese salty, so I don't add salt.

· Spread the dip on the serving plate and pile the vegetables in the middle.

· Finish with a drizzle of extra virgin olive oil, but this is optional.

· Serve with bread, cracker or toasted pita chips, see notes below.

Notes:

· If you don’t have Greek yoghurt, you can use a mix of labneh and regular yoghurt.

· Kalamata olives have a deliciously distinctive flavour, if you can't find them use regular black olives of kalamata olives pate.

· Add as much or as little vegetables you fancy.

· To make the pita chips, split the loaf open, brush with olive oil and sprinkle cumin powder. I like to cut them into wedges, but it is up to you. Place on a tray with no overlapping and bake in 180 C preheated fan oven for 7 to 10 minutes until golden brown.

Per Serving: 248 Calories; 19g Fat (67.1% calories from fat); 9g Protein; 12g Carbohydrate; 2g Dietary Fiber; 40mg Cholesterol; 519mg Sodium.