Creamy Harissa & Feta Dip with Za'atar Pita Chips

Creamy Harissa & Feta Dip

with Za'atar Pita Chips

12 MIN
$9.99 Serves 2-4
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Vegetarian
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From the Test Kitchen

Introducing Add-ons—a weekly selection of appetizers, sides, and desserts that you can add to your box and fill out your table. Kick off your meal with this irresistible dip, which hits all of the creamy, spicy, and tangy notes from a combination of feta, yogurt, harissa paste, and preserved lemon purée. To mop it up, you'll make crispy, herby za'atar-seasoned pita wedges.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    490 Cals (est.)
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fresh
ingredients
Creamy Harissa & Feta Dip with Za'atar Pita Chips
Title
  • 2 Pocketless Pita
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • 1 tsp Preserved Lemon Purée
  • ½ oz Sweety Drop Peppers
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Tbsp Red Harissa Paste
  • 1½ oz Feta Cheese
time-saving
tips & techniques
step-by-step
instructions
1 Make the pita chips

Place an oven rack in the center of the oven, then preheat to 450°F. Cut each pita into 8 equal-sized wedges. Transfer to a sheet pan. Drizzle with olive oil and season with salt, pepper, and the za’atar; turn to coat. Arrange in an even layer. Toast in the oven 7 to 9 minutes, or until slightly crispy. Remove from the oven.

2 Make the dip & serve your dish

Meanwhile, in a medium bowl, combine the yogurt, harissa, lemon purée, cheese (crumbling before adding), and 2 tablespoons of olive oil. Season with salt and pepper; stir to thoroughly combine. Make a small well in the center of the dip; garnish with the peppers and a drizzle of olive oil. Serve the finished dip with pita chips on the side. Enjoy!

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Creamy Harissa & Feta Dip

1 Make the pita chips

Place an oven rack in the center of the oven, then preheat to 450°F. Cut each pita into 8 equal-sized wedges. Transfer to a sheet pan. Drizzle with olive oil and season with salt, pepper, and the za’atar; turn to coat. Arrange in an even layer. Toast in the oven 7 to 9 minutes, or until slightly crispy. Remove from the oven.

2 Make the dip & serve your dish

Meanwhile, in a medium bowl, combine the yogurt, harissa, lemon purée, cheese (crumbling before adding), and 2 tablespoons of olive oil. Season with salt and pepper; stir to thoroughly combine. Make a small well in the center of the dip; garnish with the peppers and a drizzle of olive oil. Serve the finished dip with pita chips on the side. Enjoy!

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