Pita with Feta and Olive Spread

Pita with Feta and Olive Spread

1 (8oz) package feta cheese, crumbled (240g)
2 tablespoons olive oil (30ml)
1 teaspoon lemon juice (5ml)
½ teaspoon minced garlic (2.5ml)
2 ounces oil packed sun-dried tomatoes (56g)
½ teaspoon dried oregano (2.5ml)
½ teaspoon dried thyme (2.5ml)
2 tablespoons chopped black olives (30ml)
½ teaspoon lemon pepper (2.5ml)
1 package of pita cut into triangles

In a bowl, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes, oregano, thyme, lemon pepper. Mix to combine finish and top with chopped black olives. Refrigerate until ready to serve.

Yields 1 ½ cups
  
Pita:
Cut pita into 4 triangles
2 teaspoons olive oil
1 teaspoon dry oregano
salt and pepper to taste

Directions for pita:
Drizzle bread with olive oil. Sprinkle evenly with salt, pepper and dried oregano. Preheat grill to medium heat. Oil grill.
Place the triangles on grill for approximately 45 seconds per side or until grill marks are achieved. Remove keep warm and serve with the black olive feta dip.