Easy Cheesy

With the long holiday weekend looming in the not-too-far future, I think a lot of people are looking for new dishes to take to picnics and parties. Not that there’s anything wrong with potato salad, fruit salad, 3-bean salad, etc., but sometimes it’s nice to bring something a little less expected.

Since I believe that different shouldn’t mean time-consuming, I’d like to share this super simple—and very flavorful—twist on a chip and dip combo. The piquant feta is the perfect foil for a creamy and zesty base laced with fresh parsley (use the flat-leaf, or Italian, variety if available). In addition to the pita chips, crudités (carrots, zucchini sticks, sliced radishes) would be great, healthy “chip” alternatives.

Feta and Walnut Dip with Baked Pita Chips
Serves 4 as an appetizer

2 cloves garlic, skin removed
1 c. walnuts, toasted
½ c. skim milk
1 ½ c. crumbled feta cheese
1 tsp. dried oregano
½ tsp. crushed red pepper flakes
handful of fresh parsley, half roughly chopped
sea salt and black pepper
4 whole wheat pitas, cut into 8 wedges each
2 tbsp. extra-virgin olive oil

In the bowl of a food processor, combine the garlic, walnuts, milk, feta, oregano, red pepper flakes and half of the handful of parsley. Pulse until the dip is smooth, adding more milk if necessary. Season to taste with salt and pepper. Transfer to a serving bowl and top with the remaining chopped parsley.

Arrange the pita wedges on a baking sheet, drizzle with the olive oil and sprinkle with salt. In a 300 degree oven, bake for 5 minutes or until crispy. Serve with the dip.