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Hatch Chile Feta Dip with Pita Bread

It's Hatch Chili month, so I'm double-twisting my recipe with two of my favorite cuisines. With my new hatch chile feta dip and freshly baked pita bread. I can now scream out Olay and Opa!

Course Appetizer
Cuisine California Greek
Keyword dip, hatch chile, pita bread
Servings 12
Author Mary Papoulias-Platis

Ingredients

Pita Bread

  • 7 cups flour bread flour
  • 1 envelope active dry yeast, 1 tablespoon
  • 2 teaspoons salt
  • 2 tablespoons extra virgin olive oil
  • 1/4-1/3 cup water

Hatch Chile Feta Dip

  • 1 cup crumbled feta
  • 1/2 cup Greek plain yogurt
  • 1/8 cup extra-virgin olive oil
  • 3-4 mild hatch chiles, roasted peeled and seeded
  • Zest of 1 fresh lime
  • Juice of 1 fresh lime
  • Pinch of salt and pepper

Instructions

Pita Instructions

  1. In a large bowl, add sifted flour. Stir in the yeast and salt.

  2. Add the olive oil and mix in enough water to make a soft dough.
  3. Turn dough onto a floured surface and knead for 10 minutes, or until smooth.
  4. Cut into 12 equal pieces. Roll each piece into a ball, then roll into a 6-inch oval shape.

  5. Place on a floured tray, cover with a towel and place in a warm place for 1 hour to rise.
  6. Preheat oven to 475 degrees. Oil the baking tray and place in the oven to heat.
  7. Place three pitas on the tray and sprinkle with water.

  8. Bake 5 minutes or until puffed and lightly brown. Remove pita and wrap in a cloth.

  9. Continue baking the remaining pitas.

Dip

  1. Place everything in the blender or food processor, except the lime zest.

  2. Place the feta mixture in a bowl and place the lime zest on top.