Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Here, you'll cut up an assortment of raw vegetables (or crudités) and toast pita wedges to dip into a creamy, savory mix of feta, labneh, red peppers, everything bagel seasoning, and more.
CLICK FOR RECIPE CARD
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the pitas into equal sized wedges. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the cucumbers on an angle. Quarter the radishes. Roughly chop the roasted peppers. Thinly slice the chives.
Line a sheet pan with foil. Transfer the pita wedges to the foil. Drizzle with olive oil and season with salt, pepper, and the oregano. Toast 3 to 5 minutes, or until lightly browned and slightly crispy. Remove from the oven.
Meanwhile, in a bowl, combine the sour cream, labneh, chopped roasted peppers, feta (crumbling before adding), half the sliced chives, and half the everything bagel seasoning. Season with salt and pepper. Serve the prepared vegetables and toasted pita wedges with the dip. Garnish the dip with the remaining sliced chives, remaining everything bagel seasoning, and a drizzle of olive oil. Enjoy!
Tips from Home Chefs