Ingredients
Equipment
Method
Step 1: Prepare the Pita Chips
- Preheat your oven to 375°F (190°C). Cut the pita bread into even triangles, about 8-10 pieces per pita. Place the pita triangles in a large bowl and drizzle with olive oil, tossing to coat well. Spread them out in a single layer on a baking sheet and sprinkle with kosher salt. Bake for 10-12 minutes until golden and crispy. Keep an eye on them to avoid burning. Once baked, allow them to cool while you whip the feta dip.
Step 2: Whip the Feta Dip
- In a food processor, combine the crumbled feta, softened cream cheese, olive oil, lemon juice, garlic powder, and a pinch of salt. Pulse until the mixture becomes smooth and creamy. Stop occasionally to scrape down the sides with a spatula, ensuring even blending. The mixture should be light, fluffy, and spreadable.
Step 3: Assemble and Serve
- Transfer the whipped feta mixture to a serving bowl. Drizzle the hot honey generously over the top. The combination of creamy dip and sweet heat from the honey is the star of this recipe. Serve alongside the freshly baked pita chips for dipping. Enjoy immediately for the best texture and flavor.
Notes
- Store the whipped feta dip in an airtight container in the refrigerator for up to 4 days for best flavor.
- Leftover pita chips can be stored in a sealed container at room temperature for up to 2 days and refreshed by heating briefly in the oven.
- Customize the dip with fresh herbs or spices depending on the season to add unique flavor twists.