Feta & Cucumber Nip

November/December 2011

Your rating: None Average: 3.7 (10 votes)

Crunchy pita chips make the perfect base for this ultra-quick olive, cucumber and feta appetizer. If you can’t find baby cucumber, cut a regular cucumber into thin slices that are approximately the same size as your pita chips.

Feta & Cucumber Nip

Makes: 2 dozen

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  • 1/4 cup prepared olive tapenade
  • 24 pita chips or thin slices baguette, toasted
  • 48 very thin slices baby cucumber
  • 3 ounces feta cheese, cut into 48 cubes (1/2-inch)
  • 3 thinly sliced lemon rounds, cut into eighths, plus 2 lemon wedges
  • 1 tablespoon extra-virgin olive oil


  1. Spread 1/2 teaspoon olive tapenade on each pita chip (or baguette slice). Top with 2 cucumber slices, 2 feta cubes and a lemon sliver. Just before serving, drizzle with oil and a squeeze of lemon.


Per piece: 42 calories; 3 g fat (1 g sat, 1 g mono); 3 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 1 g protein; 0 g fiber; 77 mg sodium; 12 mg potassium.

Carbohydrate Servings: 0

Exchanges: 1 fat

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