Greek Layered Dip with Pita Crisps

Greek Layered Dip with Pita Crisps

Hummus, pita, feta cheese, olives--the ingredients in this gorgeous and surprisingly easy dip read like a textbook to fabulous Greek cuisine.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

18

servings

Pita Crisps
3
pita (pocket) breads (6 inch)
Cooking spray
1/2
teaspoon garlic powder
Dip
1
container (8 oz) chives and onion cream cheese spread
1
container (8 oz) hummus
1
medium cucumber, peeled, seeded and chopped
3
medium Italian plum tomatoes, seeded, chopped
1
can (2 1/4 oz) sliced ripe olives, drained
1
container (4 oz) crumbled feta cheese
1/4
cup chopped green onions (4 medium)
  1. Heat oven to 350°F. Carefully split each pita bread into 2 rounds. Cut each round into 6 wedges; place on ungreased cookie sheets. Spray wedges lightly with cooking spray; sprinkle with garlic powder.
  2. Bake 5 to 7 minutes or until crisp and golden brown. Cool while making dip.
  3. Meanwhile, in 10-inch plate or pie pan, spread cream cheese spread. Drop small spoonfuls of hummus evenly over cream cheese; spread evenly. Top with remaining ingredients in order listed.
  4. Serve dip with pita crisps.
Makes 18 servings (2 tablespoons dip and 1 pita crisp each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Note
To make ahead, dip can be refrigerated up to 2 hours.
Tip
If you're taking this to a party, layer the ingredients on a decorative plastic plate or tray from a party store - no risk of breaking your favorite serving plate.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 120
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 4g,),
  • Cholesterol 20mg;
  • Sodium 240mg;
  • Total Carbohydrate 9g
    • (Dietary Fiber 1g,
    • Sugars 1g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 1 Fat;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.