A creamy yogurt based dip with our Roasted Red Pepper & Onion Dip, feta and basil. A quick and easy appetizer or spread for veggie wraps.
1/2 lb. Feta cheese, crumbled
6 oz. cup Plain yogurt
3/4 cup Robert Rothschild Farm Roasted Red Pepper & Onion Dip
2 Tbsp. Basil, chopped fresh
1/2 cup Kalamata olives, chopped
Salt & pepper to taste
Pita bread, cut in wedges
InstructionsPlace feta, yogurt and Roasted Red Pepper & Onion Dip into the bowl of a food processor. Process until smooth. Stir in chopped basil and olives. Serve with pita wedges.