The thick consistency of Greek yogurt is ideal for this creamy, crunchy spread.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Using 2 tablespoons oil, brush insides of pita rounds. Cut each round into 6 wedges. Arrange wedges in a single layer on a baking sheet, oiled sides up; toast until golden brown and crisp, 7 to 10 minutes.

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  • Meanwhile, pulse feta, yogurt, lemon juice, and remaining 3 tablespoons oil in a food processor just until mixture is thick and spreadable, about 10 pulses. Transfer to a medium bowl, and stir in parsley and radishes. Serve with pita crisps.

Cook's Notes

If you don't have Greek yogurt, use another whole-milk yogurt, and drain it for 30 minutes in a fine sieve set over a bowl. You can make the spread one day ahead and refrigerate it (cover with plastic wrap); wait until just before serving to stir in the parsley and radishes.

Reviews (1)

65 Ratings
  • 5 star values: 7
  • 4 star values: 10
  • 3 star values: 28
  • 2 star values: 12
  • 1 star values: 8
Rating: Unrated
04/14/2010
This is a great recipe. A twist on it is to just use yogurt, grated radishes, finely chopped green onion and salt. It gives it a slightly different taste than with the lemon and feta cheese.