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Greek Dip with Tomatoes and Feta was a hit when I took it to a party, and when we ran out of low-carb pita bread, people just ate it with a fork! And I love the wonderful Greek flavors in this amazing dip!
PIN the Greek Dip to try it later!
Greek Dip with Tomatoes and Feta is a recipe I first got from my former trainer Wendy when I needed an appetizer for a party. Wendy raved about how much everyone loved her favorite dip that was easy to make! So when I went to my car after the workout, I quickly wrote the ingredients for Greek Dip on a piece of paper.
And at the party, the Greek Dip that Wendy shared with me was a HUGE hit! In fact on a big table covered with more food than you can imagine, my dip was completely devoured in a few hours.
I used heirloom tomatoes, but Wendy assured me that even if you make this with cherry tomatoes, it will always be delicious. And right now it’s prime tomato season, so I’m reminding you about this amazing Greek Dip! I bet you’ll make it over and over once you try it!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)
This Greek Dip recipe is Internet Famous!
Wendy didn’t tell me where she found the recipe, and after I made it for the party, made it again at home, took photos, and edited the photos, I thought of googling it to see if I could credit the source. I found so many blogs who had made something similar, but the earliest one I noticed was Feta Dip at Clover Lane, although I doubt that’s where Wendy found it. Thanks again Wendy, for the great workouts and this amazing new dip recipe.
What tomatoes should you use for the Greek Dip?
Of course this recipe will always be best with garden-ripe summer tomatoes. But if you don’t have access to garden tomatoes, tomatoes-on-the-vine from the grocery store will give pretty good results. (I always smell the store-bought tomatoes before I buy them to see if they have that “fresh tomato” smell!)
What Pita Bread did I serve it with the Greek Dip?
There are a number of tasty things you could eat this with this, but I used my favorite low-carb pita bread and it was perfect with the Greek Dip! I also think it will be delicious with slices of cucumber, thinly-sliced jicama, or sweet mini-pepper scoops if you want even fewer carbs.
How low in carbs is the Greek Dip Recipe?
One serving of this dip has about 6 net carbs. If you serve it with my favorite low-carb pita bread each whole piece of pita only has 6 net carbs.
How to make Greek Dip with Tomatoes and Feta:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- I toasted Joseph’s Low-Carb Pita Bread (affiliate link) for dippers. Do that first if you want, or serve with pita chips, bread, or flatbread if you prefer. (Serve with gluten-free flatbread or crackers for gluten-free.)
- Cover the bottom of a dish with a thin layer of olive oil, spreading around with a pastry brush.
- Cut up tomatoes and drain for a few minutes in a colander if they’re extra-juicy.
- Make a layer of chopped tomatoes in the dish.
- Cover the tomatoes with a layer of crumbled Feta. (I wanted the tomatoes to show, so I took a fork and “stirred” gently to get some tomatoes to poke out.
- Then make a layer of sliced green onion.
- Sprinkle with Greek Seasoning (affiliate link) and serve with something crispy to scoop up the dip.
- I promise, anyone who loves tomatoes and Feta will gobble up this Greek Dip and probably ask for the recipe!
More Tasty Appetizers with Feta!
Ingredients
- 2 T olive oil (use a high quality extra-virgin olive oil with good flavor for this recipe)
- 4 cups diced tomatoes
- 8 oz. block Feta cheese
- 1/4 cup sliced green onion
- 1 T Greek Seasoning (or a bit more)
- Pita Bread, for serving (see notes)
Instructions
- If you’re making the pita bread dippers, cut pita circles into eighths, lay out on baking sheet, and toast in a hot oven or toaster oven until it’s just starting to brown. Watch carefully; pita bread only takes 5 minutes or less to toast at 400F/200C.
- Spread a thin layer of olive oil in the bottom of the serving dish. (I used an oval-shaped dish that was 12 inches long and 8 inches wide at the widest part.)
- Cut the stem end off tomatoes, then make 1/2 inch slices and dice each slice into small squares. (If you’re using juicy garden tomatoes, you might want to let them briefly drain in a colander placed in the sink.)
- Make a layer of tomatoes over the olive oil.
- Then crumble the Feta over the tomatoes. If you want some tomato showing, take a fork and gently “stir” so the tomatoes are peeking out.
- Slice desired amount of green onion into thin slices and sprinkle over the crumbled Feta.
- Sprinkle with Greek Seasoning (affiliate link).
- Serve the Greek Dip with toasted pita bread, bread, or flatbread, or just serve as a salad and eat with a fork! I doubt this will keep well in the fridge, but you probably won’t have any left.
Notes
I toasted My Favorite Low-Carb Pita Bread to make the pita chips.
Nutritional information is for dip only, not including Pita Bread.
I got this recipe for Greek Dip from my trainer Wendy.
Nutrition Information
Yield
8
Serving Size
1
Amount Per Serving