This dip is one of our favorite snacks. It's so simple, and delicious!
Cavanders has MSG in it, which we don't eat, do I found a copycat recipe here: http://thehillhangout.com/2013/08/greek-seasoning/
And if you have any leftover (which is a rare thing here!), try this:
Greek dip baked chicken:
Pound chicken out thin, season with salt, pepper, garlic, oregano, basil and marjoram. Top with the dip, and bake at 400° until chicken is cooked through.
Greek Dip Chicken Sauté:
Season bite sizes pieces of chicken with salt, pepper, garlic, oregano, basil, and marjoram. Saute in a pan with a little bit if evoo. When the chicken is almost done, add the dip and allow to get warmed through as the chicken finishes cooking. Serve over pasta.