Greek Layered Dip with Pita Crisps

(13)
  8 reviews

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)

Directions

  1. 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. 2 Bake 5 to 7 minutes or until crisp and golden brown. Cool while making dip.
  3. 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. 4 Serve dip with pita crisps.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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