Two-Step Greek Ranch Dip...Perfect With Pita Chips!

One of my favorite things to munch on at parties is chips and dip...especially ranch dip!! If you've read this blog for very long at all, you know that I love to feature interesting flavor combinations in the foods that I cook. That goes for my dips too...I want lots of flavor and textures to tantalize my tastebuds.  I came up with a unique Greek spin on ranch dip for a holiday party a couple of years ago.

It was a big hit with everyone at the party, and I've made it a few other times since then. Everyone seems to enjoy the combination of flavors and textures in this dip. Keep in mind that olives are near the top of my Foods I Won't Touch list, but feel free to add some to this dip if you're an olive lover. I won't hold it against you...promise!

Two-Step Greek Ranch Dip

Step 1:  In a large mixing bowl combine: 8 ounces lowfat sour cream, 8 ounces plain Greek yogurt, 1/3 cup seeded diced roma tomato, 1/3 cup seeded diced cucumber, 3 sliced green onions, 1/2 cup crumbled feta, the juice of one lemon, and a packet of Hidden Valley Ranch dip mix. Stir well to evenly combine the ingredients.

Step 2: Refrigerate for at least an hour to let the flavors combine. FYI, the flavor of this dip is best if you let it chill out in the fridge overnight. When you're ready to serve, simply spoon the dip into a bowl with your favorite pita chips on the side. 

That's it...this takes about 10 minutes to whip up, and that time is spent mostly chopping up all the veggies! This would be the PERFECT appetizer to take to a Final Four watching party this weekend. The creamy feta and crunchy veggies are great additions...and the ranch dip mix provides the perfect amount of seasoning. Pita chips are perfect for this dip because they have the heft to stand up to this chunky dip...I've found that potato chips tend to break under the weight of this dip!

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