Healthified Greek Layered Dip

 

2

whole wheat pita (pocket) breads (6 inch)

Cooking spray

1

container (7 or 8 oz) plain hummus

1

container (6 oz) fat-free Greek plain yogurt

1

tablespoon chopped fresh parsley

1

teaspoon fresh lemon juice

1/8

teaspoon pepper

1

medium plum (Roma) tomato, seeded, chopped

1/3

cup pitted kalamata olives, quartered

1/3

cup finely chopped seeded cucumber

1/2

cup crumbled feta cheese (2 oz)

1/4

cup chopped green onions (4 medium)

1

teaspoon olive oil

1/2

medium cucumber, sliced

1

medium green or red bell pepper, cut into strips

• 1 Heat oven to 350°F. Split each pita bread horizontally to make 2 rounds. Cut each round into 6 wedges. Arrange on ungreased large cookie sheet, rough surface up. Spray with cooking spray (about 5 seconds).
• 2 Bake 8 to 10 minutes or until golden brown and crisp; cool.
• 3 Meanwhile, spread hummus on shallow serving platter or in pie plate. In small bowl, mix yogurt, parsley, lemon juice and pepper; spread evenly over hummus. Top with tomato, olives, chopped cucumber, feta cheese and onions. Drizzle with olive oil.