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Greek Layered Dip with Pita Crisps

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  • Prep Time 20 min
  • Total 20 min
  • Servings 18
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Hummus, pita, feta cheese, olives--the ingredients in this gorgeous and surprisingly easy dip read like a textbook to fabulous Greek cuisine.
Updated Jun 28, 2011
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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)

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    To make ahead, dip can be refrigerated up to 2 hours.
  • tip 2
    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

120 Calories, 8g Total Fat, 4g Protein, 9g Total Carbohydrate, 1g Sugars

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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