Prep Time
20 mins
Makes
2 servings
Ingredients
- For the Dip:
- 200g feta cheese
- 200g Greek yoghurt
- 1 clove garlic (optional, minced)
- For the Topping:
- ½ cucumber, diced
- 2 medium tomatoes, diced
- A handful of green olives, roughly chopped
- 2 tbsp fresh dill, chopped
- 2 tbsp fresh chives, chopped
- 2 tbsp olive oil
- Juice of ½ lemon
- Salt and black pepper, to taste
- For the Wrap Chips:
- 4 Deli Kitchen Everything Wraps
- 2 tbsp olive oil
- A pinch of salt
Method
- In a food processor, blend the feta cheese, Greek yoghurt, and garlic (if using) until smooth and creamy. Adjust consistency with a splash of olive oil if needed.
- In a bowl, combine the diced cucumber, tomatoes, and olives.
- Add the chopped dill, chives, olive oil, lemon juice, and a pinch of salt and pepper. Toss gently to combine.
- Preheat your oven to 180°C (fan).
- Cut the wraps into small squares or triangles and place them on a baking tray.
- Drizzle with olive oil, sprinkle with salt, and toss to coat evenly.
- Bake for 8–10 minutes, or until golden and crisp. Flip halfway through for even browning.
- Spoon the whipped feta dip into a serving bowl, spreading it evenly.
- Top with the Greek salad mixture, arranging it beautifully over the dip.
- Serve the dip with the crispy wrap chips on the side. Perfect for scooping and sharing!
