Touchdown Thursdays: Greek Dip

We did it.  We survived the first week of the 2012 football season.  RG3 made a lot of people in my parts remember why they ever signed on for Skins fandom.  Peyton made me remember why I love him so, even in that terrible orange jersey.

And stomachs all across this great land cried out for Tums, and a week of rest.

With that thought in mind… on to the dip!

“What’s that?” “It’s moussaka.” “Moose KAKA?!”  Every time I think of Greek food, I think of this scene from My Big Fat Greek Wedding, it’s just too cute.

I really hoped to add some Greek NFL players to this post, but apparently soccer is the football choice of those Mediterranean lads.

I’ve been obsessed with making fresh tzatziki lately.  You know, that yummy white stuff that you always ask for extra of on your gyro.  The homemade stuff is the jam.  In this sauce, water is not your friend, so straining is a big deal.  You’ll want to strain the yogurt and the cucumbers to get as much water out as possible.  After that, it’s smooth sailing.  I recommend making it the day before, but a few hours of melding works well too.

You can always used prepared pita chips, but making them is cheaper, fresher and yummier.  Even though it’s not keeping in theme, Arnold makes these Pocket Thins in an Italian Herb flavor that is perfect for chips.

The veggie measurements are just guidelines.  If you like more cucumber throw it on.  Less olives, do your thing.

Colorful.  Fresh.  No heat.  No cream cheese.  No sour cream.  No I’m not losing it, just trying to give you moderately healthy gameday options.  It’s people helping people really.

Greek Dip


2 large pitas, split and cut in 6ths

2 tablespoons olive oil

12 ounces hummus, I used Roasted Red Pepper from Sabra

1/2 cup tzatziki, recipe follows

1/3 cup cucumber, peeled, seeded and chopped

1/3 cup tomato, chopped

1/3 cup green onions, chopped

1/3 cup Kalamata olives, chopped

1/3 cup Feta cheese, crumbled

1 tablespoon dill, chopped

olive oil

lemon juice


Preheat oven to 350°F.

Arrange pita points on ungreased cookie sheet, rough surface up.  Brush with olive oil.

Bake 10 to 12 minutes or until golden brown and crisp; cool.

In a shallow serving platter spread hummus.  Layer tzatziki, cucumber, tomato, green onions, olives, Feta, and dill.  Drizzle lemon juice and small amount of olive oil over dip.

Serve with pitas.  Enjoy!



1 cup cucumber, peeled, seeded and chopped

I cup plain Greek-style yogurt, strained

1 garlic clove, minced

zest and juice of 1/2 lemon

1 tablespoon olive oil

1 tablespoon fresh dill, chopped

1/2 teaspoon salt


Place cucumbers in a colander, sitting over a large bowl.  Sprinkle with 1 tablespoon salt and let stand for 30 minutes.  Drain well and pat dry.

Place yogurt in a colander, sitting over a large bowl.  Allow to strain until desired thickness reached.  About 2 hours.

In a food processor fitted with a steel blade, add cucumber, yogurt, garlic, lemon zest, lemon juice, olive oil, dill and salt.  Taste and add additional salt if necessary.

Refrigerate, covered, for at least two hours.

One thought on “Touchdown Thursdays: Greek Dip

  1. Pingback: The Return of Touchdown Thursdays… AND A GIVEAWAY! | Someone Left The Cake Out In The Rain

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