Whipped Feta Dip with Za'atar Pita Chips

Name: Whipped Feta Dip with Za'atar Pita Chips
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 8 servings
Cuisine: Mediterranean
Ingredients: 4 rounds (280 g) pita bread rounds (about 7-inch / 18 cm), split into two thin rounds each, then cut into 6 wedges per round; 4 tablespoons (60 ml) extra-virgin olive oil; 2 tablespoons (15 g) za'atar; ¼ teaspoon (1½ g) fine sea salt; 8 ounces (225 g) block feta cheese in brine, drained, patted dry, and crumbled into chunks, at room temperature; ½ cup (125 g) full-fat plain Greek yogurt, at room temperature; 3 tablespoons (45 ml) extra-virgin olive oil, plus 1 tablespoon (15 ml) for drizzling; 1 medium lemon, zested (about 1 teaspoon), then juiced (about 2 tablespoons / 30 ml); 1 small clove (3 g) garlic, peeled and finely grated; 2 teaspoons (14 g) honey; black pepper, freshly ground, to taste; 1 teaspoon (3 g) za'atar, for sprinkling on top; 1 tablespoon (4 g) fresh flat-leaf parsley, finely chopped (optional)

From the MyKitchenBank Kitchen

Silky, tangy whipped feta swirled with olive oil and honey, served with crisp oven-baked pita chips dusted in fragrant za'atar. An easy party snack that looks impressive and comes together in under 30 minutes.

Prep: 15 min
Cook: 12 min
Wait: 15 min
Total: 42 min
Makes: About 1¾ cups (400 g) dip and 48 pita chips

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Ingredients

8 servings

For the pita chips
4 rounds (280 g) pita bread rounds (about 7-inch / 18 cm), split into two thin rounds each, then cut into 6 wedges per round
4 tablespoons (60 ml) extra-virgin olive oil
2 tablespoons (15 g) za'atar
¼ teaspoon (1.5 g) fine sea salt
For the dip
8 ounces (225 g) block feta cheese in brine, drained, patted dry, and crumbled into chunks, at room temperature
½ cup (125 g) full-fat plain Greek yogurt, at room temperature
3 tablespoons (45 ml) extra-virgin olive oil, plus 1 tablespoon (15 ml) for drizzling
1 medium lemon, zested (about 1 teaspoon), then juiced (about 2 tablespoons / 30 ml)
1 small clove (3 g) garlic, peeled and finely grated
2 teaspoons (14 g) honey
black pepper, freshly ground, to taste
1 teaspoon (3 g) za'atar, for sprinkling on top
1 tablespoon (4 g) fresh flat-leaf parsley, finely chopped (optional)

Equipment (6)

Food processor (or high-powered blender)
2 large rimmed baking sheets (about 13×18 inch / 33×46 cm)
Silicone spatula
Small bowl for the oil mixture
Pastry brush
Sharp kitchen shears or knife

Steps

Before you start

Take the feta and Greek yogurt out of the fridge 20 minutes ahead so they blend smoother.
Use feta sold in a block packed in brine; pre-crumbled feta is drier and gives a grainy dip.
Position two oven racks in the upper and lower thirds and preheat to 400°F (200°C).
Pat the feta dry with paper towels so the dip isn't watery.

1
Preheat and split pitasOven 400°F / 205°C
- Position racks in the upper and lower thirds of the oven and heat to 400°F (200°C).
- Using kitchen shears or a small knife, cut around the edge of each pita and pull apart into 2 thin rounds (8 rounds total).
- Stack and cut each round into 6 wedges, giving 48 wedges.
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Ready when: Wedges are separated into single thin layers.
Tip: If a pita won't split, just cut it whole; the chips will be a bit thicker and need 2 extra minutes.
2
Season the pitas
- In a small bowl, stir together 4 tablespoons (60 ml) olive oil, 2 tablespoons za'atar, and ¼ teaspoon salt.
- Spread the wedges over the two baking sheets, rough side up.
- Brush or drizzle the za'atar oil evenly over the wedges, then toss with your hands so every piece is lightly coated.
- Spread into a single layer without overlapping.
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Ready when: Wedges look evenly speckled with green-brown za'atar and slightly glossy.
Tip: Stir the oil again just before using; the za'atar settles to the bottom.
3
Bake the chipsOven 400°F / 205°C
- Bake at 400°F (200°C) for 8 to 12 minutes, swapping the pans' positions and rotating them halfway through.
- Pull the pans out when the chips are golden at the edges and feel dry.
- Smaller edge pieces brown first, so remove any that are done early.
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Ready when: Chips are light golden at the edges, fragrant, and no longer soft in the center.
Tip: Za'atar burns quickly; watch closely in the last 3 minutes.
4
Cool the chips
- Leave the chips on the baking sheets for about 10 minutes.
- They will crisp up further as they cool.
- Snap one in half to test: it should break cleanly with a crunch.
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Ready when: A cooled chip snaps cleanly in half.
5
Blend the feta
- Add the crumbled feta, Greek yogurt, 3 tablespoons (45 ml) olive oil, lemon zest, 2 tablespoons (30 ml) lemon juice, grated garlic, and honey to a food processor.
- Blend for 2 to 3 minutes, stopping to scrape down the sides every 45 seconds, until completely smooth and fluffy.
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Ready when: The dip is pale, airy, and spreadable with no visible feta crumbs.
Tip: If it is still grainy after 3 minutes, add 1 tablespoon of water or yogurt and blend again.
6
Taste and adjust
- Taste the dip.
- Feta is salty, so it likely needs no salt, but add several grinds of black pepper.
- Add another teaspoon of lemon juice if you want more tang, or a drizzle more honey if it is too sharp.
- Pulse 3 or 4 times to combine.
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Ready when: Flavor is balanced: tangy, lightly salty, with a hint of sweetness.
Tip: Brands of feta vary a lot in saltiness, so always taste before adding any salt.
7
Plate the dip
- Spoon the dip into a shallow bowl and use the back of a spoon to make deep swirls.
- Drizzle with the remaining 1 tablespoon (15 ml) olive oil, sprinkle with 1 teaspoon za'atar, and scatter with chopped parsley if using.
- Serve with the cooled pita chips.
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Ready when: Swirls hold their shape and oil pools in the grooves.
Tip: Serve slightly cool rather than ice cold for the best texture and flavor.

Good to know

Tips

Pat the feta dry and use room-temperature dairy for the smoothest, fluffiest texture.
Don't overload the baking sheets; crowded chips steam and turn leathery instead of crisp.
Scrape the processor bowl several times; feta clings to the sides and leaves lumps otherwise.
For a spicy version, swirl in 1 teaspoon of Aleppo pepper or chili crisp on top.

Make ahead

"Make the dip up to 3 days ahead and refrigerate in an airtight container; stir and let it sit at room temperature 20 minutes before serving, then add the topping. Bake the chips up to 2 days ahead and store airtight once fully cool."

Storage & reheating

"Dip: refrigerate airtight up to 4 days; stir before serving. Do not freeze, as it turns grainy. Chips: store airtight at room temperature up to 3 days. To re-crisp stale chips, bake at 350°F (175°C) for 3 to 4 minutes and cool."

Substitutions

za'atar → 1 tablespoon dried thyme, 1 teaspoon toasted sesame seeds, and 1 teaspoon ground sumac. A homemade stand-in if you can't find za'atar; use the same total amount.
full-fat plain Greek yogurt → cream cheese or labneh. Gives a thicker, richer dip; use the same weight.
pita bread rounds (about 7-inch / 18 cm) → naan or flatbread. Cut into wedges; bake time may vary by thickness, so watch closely.
honey → maple syrup. Same amount; also keeps it milder in flavor.