This spread can be made ahead and stored in the fridge up to 3 days. For a flavorful dipper, brush pita wedges with olive oil and sprinkle with salt and thyme before toasting in oven.

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Ingredients

Directions

  • In a serving bowl gently stir together feta, almonds, dates, olives, and lemon peel. In a small microwave-safe bowl combine honey and cayenne. Warm in microwave for 15 seconds. Drizzle over spread; fold gently to combine. Serve with pita bread.

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*Tip

To toast whole nuts or large pieces, spread them in a shallow pan. Bake them in a 350°F oven for 5 to 10 minutes, shaking the pan once or twice. Toast coconut in the same way, but watch it closely to avoid burning it. Toast finely chopped or ground nuts or sesame seeds in a dry skillet over medium heat. Stir often so they don't burn.

Nutrition Facts

168 calories; 7 g total fat; 8 mg cholesterol; 286 mg sodium. 24 g carbohydrates; 4 g protein;

Thyme-Flecked Pita Crisps

Ingredients

Directions

  • Preheat oven to 350°F. Cut each pita round into 8 wedges. Separate wedges. In a large bowl toss pita wedges with olive oil, thyme, and salt until evenly coated. Spread wedges on two baking sheets. Bake 8 minutes or until crisp.

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