Mediterranean Dip with Pita Chips

Name: Mediterranean Dip with Pita Chips
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3-1/2 cups (6 dozen chips).
Ingredients: 12 pita pocket halves; Cooking spray; 1-3/4 teaspoons garlic powder, divided; 12 ounces cream cheese, softened; 1 cup (8 ounces) plain yogurt; 1 teaspoon dried oregano; 3/4 teaspoon ground coriander; 1/4 teaspoon pepper; 1 large tomato, seeded and chopped; 5 pepperoncini, sliced; 1/2 cup pitted Greek olives, sliced; 1 medium cucumber, seeded and diced; 1/3 cup crumbled feta cheese; 2 tablespoons minced fresh parsley

“I created this recipe so I could serve house guests a fun appetizer. They loved it! It’s now my potluck staple,” writes Denise Johanowicz of Madison, Wisconsin.

Ingredients

12 pita pocket halves
Cooking spray
1-3/4 teaspoons garlic powder, divided
12 ounces cream cheese, softened
1 cup (8 ounces) plain yogurt
1 teaspoon dried oregano
3/4 teaspoon ground coriander
1/4 teaspoon pepper
1 large tomato, seeded and chopped
5 pepperoncini, sliced
1/2 cup pitted Greek olives, sliced
1 medium cucumber, seeded and diced
1/3 cup crumbled feta cheese
2 tablespoons minced fresh parsley

Directions

Cut each pita half into three wedges; separate each wedge into two pieces. Place on an ungreased baking sheet. Spritz both sides of wedges with cooking spray; sprinkle with 1 teaspoon garlic powder.
Bake at 350° for 5-6 minutes on each side or until golden brown. Cool on wire racks.
Meanwhile, in a small bowl, beat the cream cheese, yogurt, oregano, coriander, pepper and remaining garlic powder. Spread into a 9-in. pie plate. Top with tomato, pepperoncini, olives, cucumber, feta cheese and parsley. Serve with pita chips.