Pita and Dips Platter
Warm pita bread served with a selection of swappable dips and fresh vegetable accompaniments. Mix and match proteins, dips, and vegetables to create endless combinations.
Ingredients
Method
Wash all vegetables. Cut cucumber into sticks, halve cherry tomatoes, slice red onion thin, and cut bell pepper into strips.
Crumble feta cheese and chop fresh parsley.
Warm pita bread in a dry skillet over medium heat for 1–2 minutes per side, or wrap in foil and warm in a 350°F oven for 3 minutes.
Arrange pita bread in the center of a large serving platter.
Place bowls of hummus, tzatziki, and roasted red pepper dip around the pita.
Arrange cucumber sticks, cherry tomatoes, red onion slices, bell pepper strips, and kalamata olives in separate sections around the platter.
Scatter feta cheese and parsley over vegetables and drizzle dips lightly with olive oil. Serve warm pita alongside for dipping.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
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