Greek Layered Dip With Pita Crisps Recipe

Ingredients

3

pita (pocket) breads (6 inch)

Cooking spray

1/2

teaspoon garlic powder

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)

Preparation

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.

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