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Prep 20min
Total20min
Servings18
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Ingredients
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)
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Steps
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.
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To make ahead, dip can be refrigerated up to 2 hours.
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.
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Nutrition Facts
Serving Size:1 Serving
Calories
120
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
4g
20%
Cholesterol
20mg
7%
Sodium
240mg
10%
Total Carbohydrate
9g
3%
Dietary Fiber
1g
4%
Sugars
1g
Protein
4g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
6%
6%
Exchanges:
1/2 Starch; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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