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Greek Layered Dip-With Pita Crisps Recipe

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This recipe for Greek Layered Dip-With Pita Crisps is from Meals by Design, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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)
Directions:
Directions:
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.

Bake 5 to 7 minutes or until crisp and golden brown. Cool while making dip.

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.

Serve dip with pita crisps.
Number Of Servings:
Number Of Servings:
18
Preparation Time:
Preparation Time:
20 mins
Personal Notes:
Personal Notes:
To make ahead, dip can be refrigerated up to 2 hours.

 

 

 

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