Kalamata Olive Dip with Homemade Pita Chips
This Kalamata olive dip is a creamy, salty and smooth Greek flavored dip!
Ingredients
- 2 flatbreads
- 6 oz (170 g) Kalamata olives, pitted + drained
- 3/4 cup (170 g) sour cream
- 1/4 cup (55 g) mayonnaise
- 8 oz (230 g) cream cheese, room temp
- 1 tbs olive oil
- 2 tbs fresh dill
- Garnish: drizzle olive oil, diced Kalamata olives + dill
Instructions
- Preheat your oven to 425℉. Line a large rimmed baking sheet with parchment paper.
- Slice pita breads in half, then slice them the other way in half so you have 4 pieces and then slice it again in the other direction. You want to end up with 8 triangles. Transfer pita triangles to the baking sheet. Brush both sides with olive oil and sprinkle with flakey salt. Bake for 5-8 minutes or until light brown and crispy.
- In a mini food processor, pulse together the olives, sour cream, mayo, olive oil, cream cheese and dill until smooth. Serve with pita chips.
Notes
You may also like my 3 Greek Style Restaurant Dips
- Nutritional Info includes homemade pita chips.
- Use carrot sticks or celery sticks to keep this LOW CARB.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- The dip by itself is GLUTEN FREE, and make sure you use gluten free flatbreads.
Calories: 366kcal, Carbohydrates: 15g, Protein: 5g, Fat: 32g, Saturated Fat: 13g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 11g, Trans Fat: 0.02g, Cholesterol: 59mg, Sodium: 729mg, Potassium: 123mg, Fiber: 1g, Sugar: 3g, Vitamin A: 815IU, Vitamin C: 0.4mg, Calcium: 98mg, Iron: 1mg
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