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Pita Crisps with Feta-Radish Spread

Recipe photo courtesy of Lisa Hubbard

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

Source: Martha Stewart Living, April 2004
Total Time Prep Servings

Ingredients

Directions

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.

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  • feelthequiet
    14 APR, 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.
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