Our Recipes

Layered Greek Dip with Herbed Tortilla Chips

  • Yield: 8 Servings
  • Prep Time:20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes


  • 12 Frescados Yellow Corn Tortillas
  • 1/4 cup olive oil
  • 1 tbsp dried oregano
  • 1/2 tsp kosher salt
  • 1 cup prepared tzatziki sauce
  • 1 small tomato, diced
  • 1/4 cup chopped English cucumber
  • 2 tbsp crumbled feta cheese
  • 4 finely chopped Kalamata olives


  1. Preheat oven to 375°F. Whisk together oil, oregano and salt; brush over both sides of tortillas. Pile tortillas on top of each other; cut into 8 wedges. Scatter in single layer onto 2 baking sheets.
  2. Bake on top and bottom thirds of oven, switching and rotating pans halfway through, for 15 to 18 minutes or until crisp and golden brown. Let cool completely on pans.
  3. Spread tzatziki sauce in even layer over bottom of serving dish. Layer tomato, cucumber, feta and olives over top. Serve immediately or refrigerate for up to 8 hours. Serve with tortilla chips for dipping.

Tip: Boost the protein in this dip with a layer of hummus.