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Greek Salsa Dip
Can we call this “Mexi-terranean”?
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Greek Salsa Dip
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Serves 3-4
Total 15-29 Minutes
INGREDIENTS
Cedar's Pita Chips, any flavor
1 16-oz container of Cedar’s Mild Salsa
1 English cucumber (or seedless cucumber)
1 jar of fire roasted red peppers (or a freshly roasted peppers, peeled and seeded)
1-inch thick slice of a red onion
½ cup garlic stuffed Kalamata olives
½ cup feta cheese, crumbled
DIRECTIONS
Peel cucumber and dice finely.
Finely dice red peppers.
Mince a 1-inch slice of a red onion and combine with cucumber in a large bowl.
Add in feta cheese and red peppers.
Coarsely chop stuffed Kalamata olives and combine.
Mix with Cedar’s Mild Salsa and enjoy with Cedar’s pita chips.
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