Thursday, April 21, 2011

Greek Grilled Cheese, with a sweet lemon garlic yogurt dip

Upon rising in a famished state, i got into major grilled cheese mode and remembered I had soy mozzarella cheese, pita bread, and salsa. Then i pulled out the olive spread i just bought, and got into a Greek mode.(I was craving a specific type i bought a year back when i was at our local arts market. Nothing trumps homemade olive tapenade, so good. This wasn't nearly the same, but still yum enough)

Alas, this resulted in The Greek grilled cheese pita. Then i thought "OMG, i have yogurt" (yes, i get this excited when i'm starved)
"That means i can make a dipping sauce, which i've never tried with yogurt".

I distinctly remember the taste of the last sauce i dipped my falafels in at a local greek hole in the wall. It is an amazingly yummy place. So, I decided to try and mimic it, but then decided to play with it. It's hard to resist playing, when you have such a wide pallet for taste.

I wasn't sure if the dip would go well with the very salty and sour olive tapenade, but it was what brought it ALL together. They work together in contrasting harmony, thus opposites really do attract. Really.

This is very healthy (aside from the bleached pita pocket bread) You can use any bread, but pita is just my favorite and very low cal, let alone cheap. I'll go with the unbleached wheat next time.


1 pita pocket
2 thin pieces of soy mozzarella (or fresh, it's just what i had on hand)
3 Tbsp Greek 100% non-fat yogurt
tsp lemon juice
1/2 tsp garlic or more depending how strong you like your garlic taste
1 tsp organic extra virgin olive oil
1/2 of 1/4 tsp of pure honey
2 tsp salsa or: diced tomatoes
1 Tbsp diced red onion
2 tspn olive tempenade or: minced or grinded olives with a little bit of olive oil, oregano and garlic (I really need to buy a food processor)
Mrs.dash table blend or salt and pepper for added taste
Pam cooking spray

Spray the skillet with some Pam. Let it warm up on med-high heat.
While you wait, carefully cut the pita bread in half (they fall apart easily) so it looks like two half moons,
Cut the cheese so that it fits nicely into each pita half. Put the cheese inside, then follow with the salsa, red onions and tapenade. (1 tsp per half)

Cook each half until lightly browned and the cheese is melted. Turn over and repeat.

(Don't leave the stove while waiting for each side to cook, it only takes but 1-2 minutes)

When they are half way through cooking, spray a little more Pam on top and sprinkle some Mrs. dash or your desired herb

Let that sit for a min to cool down, while you mix the dip.


Get a small bowl and put in 3 Tbsp yogurt, 1 tsp olive oil, 1 tsp lemon juice, and 1/2 tsp garlic.
Mix it all together vigorously, then squeeze in 1/4 tsp honey.
I am guesstimating this is how much i used, so i recommend a taste test, you may need to tweak to your liking.

Finally, get a really sharp knife, unlike mine (as evidenced) and cut the pita pieces into triangles, like pizza, or leave them be and enjoy a mouthful, while you say "Olive Juice!"... or "EW!". We all like different things.

If you try this, let me know what you think!

Side note: This would be awesome with hummus dip too.


  1. Give me, now. ;( That looks so delicious.

  2. yummy i want some now please



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