Ingredients

• 8 ounce feta cheese, crumbled
• 0.5 cup Greek yogurt
• 2 tablespoon lemon juice, fresh
• 2 tablespoon dill, fresh, chopped
• 1 tablespoon mint, fresh, chopped
• 0.5 teaspoon garlic powder
• salt and black pepper
• 1 cup Kalamata olives, pitted and chopped
• 0.25 cup roasted red peppers, finely diced
• 0.25 cup red onion, finely minced
• 2 teaspoon capers, rinsed and chopped
• 1 tablespoon extra virgin olive oil
• 1 teaspoon oregano, dried
• 2 tablespoon extra virgin olive oil
• 4 pita bread
• 2 cup cherry tomatoes
• 2 cucumbers, sliced
• 2 avocados, sliced
• 0.25 cup feta cheese, crumbled

Steps

1. Pat the crumbled feta cheese dry with paper towels to remove excess moisture, which helps achieve a smoother whipped texture.
2. Combine the feta cheese, Greek yogurt, lemon juice, dill, mint, and garlic powder in a food processor.
3. Pulse the mixture until light and fluffy, about 30 seconds, stopping to scrape down the sides as needed.
4. Season the whipped feta with salt and black pepper to taste and transfer to a bowl.
5. In a separate bowl, combine the chopped Kalamata olives, roasted red peppers, red onion, capers, 1 tablespoon olive oil, and dried oregano to create the tapenade.
6. Stir the tapenade gently until combined and taste to adjust seasonings.
7. Cut the pita breads into quarters and arrange them on a large serving board or platter.
8. Arrange the cherry tomatoes, cucumber slices, and avocado slices in clusters around the board.
9. Spoon the whipped feta dip onto the center of the board, creating a shallow well with the back of the spoon.
10. Top the whipped feta with the olive tapenade mixture, allowing some of the white dip to show around the edges.
11. Drizzle 2 tablespoons of extra virgin olive oil over the whipped feta and tapenade.
12. Garnish the top with additional crumbled feta cheese and a small sprinkle of dried oregano.
13. Serve immediately with the pita chips and fresh vegetables for dipping, encouraging guests to build their own bites.