with Red Pepper Spread, Feta & Creamy Dill Sauce
If you ask us, the pita is the ultimate pocket: You can stuff just about anything in it and if it overflows that means you stuffed it right. These pita pockets are just one example. You’ll fill the pita with a fresh cucumber and tomato salad, a swipe of hummus, a creamy and tangy dill dressing, feta, and as much hot sauce as your taste buds desire. When you’re ready to eat, don’t let any dripping sauce or salad go to waste—that’s what your fingers are for!
Allergens
Utensils
Tags
Cucumber
1 unit
Grape Tomatoes
4 ounce
Dill
0.25 ounce
Lemon
1 unit
Pita Bread
2 unit
Pepitas
0.5 ounce
Sour Cream
3 tablespoon
Hummus
0.5 cup
Feta Cheese
1 cup
Hot Sauce
2 teaspoon
Salt
Pepper
Olive Oil
2 teaspoon
Roasted Red Pepper Spread
4 ounce
• Wash and dry produce.
• Quarter cucumber lengthwise; slice into ½-inch-thick pieces. Halve tomatoes. Pick and roughly chop fronds from dill. Halve lemon. Halve pitas.
• In a medium bowl, toss together cucumber, tomatoes, pepitas, half the dill, a large drizzle of olive oil, and a squeeze of lemon juice to taste. Season generously with salt and pepper.
• In a small bowl, combine sour cream, remaining dill, and a squeeze of lemon juice to taste. Season with salt and pepper.
• Wrap pitas in damp paper towels and place on a plate. Microwave until warm, 20 seconds. Fill pitas with a bit of hummus, half the roasted red pepper spread (all for 4 servings), veggie salad, dill sauce, feta, and hot sauce to taste. Serve.
720
kcal
Calories
38
g
Fat
14
g
Saturated Fat
75
g
Carbohydrate
12
g
Sugar
7
g
Dietary Fiber
23
g
Protein
65
mg
Cholesterol
1730
mg
Sodium
with Feta, Grape Tomatoes & Creamy Dill Sauce
