- 1 cup Chobani Whole Milk Greek Yogurt
- 1 tablespoon extra-virgin olive oil
- Juice of 1/2 a lemon
- 1 small cucumber – peeled, seeded and diced
- 2 small garlic cloves, minced
- 1 tablespoon freshly chopped dill
- salt and freshly ground black pepper
- crushed red pepper flakes
Greek Feta Dip
- 1 (8-ounce) block of feta cheese
- 1 cup Daisy Sour Cream
- 1/4 cup mayonnaise
- zest and juice from 1 lemon
- 1 small clove garlic, chopped
- 1/4 teaspoon dried dill
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- Pinch of crushed red pepper flakes
- Extra virgin olive, for drizzling
- Toasted sesame seeds
- 1/2 cup warm water
- 2 teaspoons granulated sugar
- 1 packet active dry yeast
- 1 3/4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 cup Chobani Whole Milk Greek Yogurt
- Vegetable oil, for cooking
- Combine the yogurt, olive oil and lemon juice in a mixing bowl. Whisk to combine.
- Add the diced cucumber, garlic and dill and season with salt, pepper and a pinch of red pepper flakes. Refrigerate for 1 hour, to meld the flavors.
Greek Feta Dip
- Combine the feta, sour cream, mayonnaise, lemon zest, lemon juice, garlic, dried herbs, pepper and crushed pepper flakes in a food processor and process until smooth, letting the machine run for at least a minute to make the mixture fluffy.
- Transfer to a serving bowl and use a spoon to create a swirl in the center of the dip. Drizzle with olive oil and sprinkle with toasted sesame seeds.
- Using a glass measuring cup, combine the water and sugar. Sprinkle the yeast on top and let the mixture sit until frothy, about 8 minutes.
- Combine the flour and salt in a large mixing bowl. Add the yeast mixture and the yogurt and use a rubber spatula to combine. Once a shaggy dough starts to form, dump the mixture onto a clean work surface and knead with your hands until a smooth dough forms.
- Transfer the ball of dough to a clean bowl and cover with a kitchen towel. Let rise until doubled in size, about 1 hour.
- On a floured surface, divide the dough into 8 equal pieces. Roll each piece of dough out into a 7-inch circle. Keep the dough covered with a clean kitchen towel to keep it from drying out.
- Heat a large sauté pan over medium-high heat. Add just enough oil to lightly coat the bottom of the pan. Working one at a time, cook the dough until blistered and golden in spots, flipping once, about 3 minutes per side. Repeat using the remaining dough.