Amazingly Easy Greek Dip with Tomatoes and Feta

Directions

If you’re making the pita bread dippers, cut pita circles into eighths, lay out on baking sheet, and toast in a hot oven or toaster oven until it’s just starting to brown. Watch carefully; pita bread only takes 5 minutes or less to toast at 400F/200C. Spread a thin layer of olive oil in the bottom of the serving dish. Cut the stem end off tomatoes, then make 1/2 inch slices and dice each slice into small squares. Make a layer of tomatoes over the olive oil. Then crumble the Feta over the tomatoes. If you want some tomato showing, take a fork and gently “stir” so the tomatoes are peeking out. Slice desired amount of green onion into thin slices and sprinkle over the crumbled Feta. Sprinkle with Greek Seasoning. Serve the dip with toasted pita bread, bread, or flatbread, or just serve as a salad and eat with a fork! I doubt this will keep well in the fridge but you probably won’t have any left.