Hidden Valley® Greek Dip
Recipe courtesy of The Chew on behalf of Hidden Valley
- Prep 5 m
- Total 5 m
- 1 cup Hidden Valley® Greek Yogurt Cucumber Dill
- ½ cup feta
- 1 cup cucumber, grated
- 2 teaspoons red chili flakes
- 1 lemon, zested
- 3 tablespoons chopped flat leaf parsley
- 1 package pita chips
- 1 cucumber, sliced into 1/2-inch rounds
- 1 pint grape tomatoes
- 2 cups celery sticks
- 1. Into a medium bowl, add the Hidden Valley® Greek Yogurt Cucumber Dill, the feta, the cucumber, red chili flakes, lemon zest and parsley, mix to combine.
- 2. Serve with pita chips, cucumber, grape tomatoes and celery sticks.
• For safe meat preparation, reference the USDA website.