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Layered Mediterranean Dip with Pita Chips

 Layered Mediterranean Dip with Pita Chips
Not your ordinary layer dip, the bold combination of hummus and Greek yogurt will be a new most-requested recipe at your next baby shower or gathering. —Elizabeth Dumont, Boulder, Colorado
20 ServingsPrep: 15 min. + chilling Bake: 10 min.


  • 1 cup (8 ounces) plain Greek yogurt
  • 1 medium seedless cucumber, chopped
  • 1 teaspoon white wine vinegar
  • 2 teaspoons minced fresh mint or 1 teaspoon dried mint
  • 1 carton (10 ounces) hummus
  • 1 medium red onion, chopped
  • 1 cup chopped roasted sweet red peppers, drained
  • 2 packages (4 ounces each) crumbled feta cheese
  • 1/2 cup pitted Greek olives, sliced
  • 2 plum tomatoes, chopped
  • Minced fresh parsley and additional minced fresh mint, optional
  • 20 pita pocket halves
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • Line a strainer with four layers of cheesecloth or one coffee filter
  • and place over a bowl. Place yogurt in prepared strainer and cover
  • with edges of cheesecloth. Refrigerate for 8 hours or overnight. In
  • a small bowl, combine the strained yogurt, cucumber, vinegar and
  • mint.

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Layered Mediterranean Dip with Pita Chips (continued)

Directions (continued)

  • Spread hummus in the bottom of a 9-in. deep dish pie plate. Layer
  • with onion, peppers, feta cheese, olives, tomatoes and yogurt
  • mixture. Top with parsley and additional mint if desired. Chill
  • until serving.
  • Cut each pita half into three wedges; separate each wedge into two
  • pieces. Place in a single layer on ungreased baking sheets. Brush
  • both sides with olive oil; sprinkle with salt and pepper.
  • Bake at 400° for 8-10 minutes or until crisp, turning once. Serve
  • with dip. Yield: 5 cups (120 chips).
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer