7-Layer Greek Dip with Whole Wheat Pita Chips
  • Cooking Time: 4-6 minutes for chips
  • Servings: 6-8 as an appetizer
  • Preparation Time: 30-45 minutes
  • For the dip:
  • 1 1/2 cups of your favorite Hummus
  • 1 cup of plain Greek yogurt
  • 2 T minced green onion tops
  • 1 seedless cucumber, chopped
  • 3 Roma tomatoes, seeded and chopped
  • 1/4 cup Kalamata olives, sliced
  • 4 oz feta cheese
  • 1/4 cup green onions, sliced
  • Chopped fresh or dried oregano for sprinkling on top
  • For the chips:
  • 2 packages of whole wheat pita
  • Canola oil
  • Salt
  1. For the dip:
  2. Spread the hummus in the bottom a 10-inch pie plate or similarly sized dish.
  3. Mix the yogurt with the chopped green onion tops and spread on top of the hummus.
  4. Layer the remaining dip ingredients in the dish in the order given. Sprinkle the top with oregano to taste.
  5. For the chips:
  6. Preheat the oven to 375 degrees F.
  7. Cut each pita bread into quarters and separate the two "sides" from each other to make 8 chips from each pita. Put on ungreased cookie sheets, inside of the pita facing up.
  8. Brush the chips with canola oil and sprinkle with salt.
  9. Bake for 4-6 minutes or until crisp and just starting to brown.
This is a recipe from the cookbook Simply In Season that I've made a few minor modifications to.