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Pita Crisps With Feta-Radish Spread

Nutrition per serving    (USDA % daily values)
CAL
456
FAT
99%
CHOL
26%
SOD
67%

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Ingredients for 4 servings

5 tablespoons extra-virgin olive oil

2 pocket pitas, split open

1 package sheep's-milk feta cheese (8 ounces), coarsely chopped

1/4 cup plain whole-milk yogurt, preferably greek

2 tablespoons fresh lemon juice

3 tablespoons coarsely chopped fresh flat-leaf parsley

4 radishes, quartered and thinly sliced (about 1/2 cup)

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