Layered Mediterranean Dip with Pita Chips
TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min.
YIELD: 5 cups (120 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
Ingredients
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1 cup plain Greek yogurt
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1 medium seedless cucumber, chopped
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1 teaspoon white wine vinegar
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2 teaspoons minced fresh mint or 1 teaspoon dried mint
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1 carton (10 ounces) hummus
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1 medium red onion, chopped
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1 cup chopped roasted sweet red peppers, drained
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2 packages (4 ounces each) crumbled feta cheese
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1/2 cup pitted Greek olives, sliced
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2 plum tomatoes, chopped
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Optional: Minced fresh parsley and additional minced fresh mint
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PITA CHIPS:
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20 pita pocket halves
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1/4 cup olive oil
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1/2 teaspoon salt
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1/4 teaspoon pepper
Directions
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1.
Line a strainer with 4 layers of cheesecloth or 1 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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2.
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.
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3.
Cut each pita half into 3 wedges; separate each wedge into 2 pieces. Place in a single layer on ungreased baking sheets. Brush both sides with olive oil; sprinkle with salt and pepper.
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4.
Bake at 400° for 8-10 minutes or until crisp, turning once. Serve with dip.
Nutrition Facts
0.250 cup dip with 6 chips: 178 calories, 8g fat (2g saturated fat), 8mg cholesterol, 478mg sodium, 20g carbohydrate (2g sugars, 2g fiber), 6g protein.
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