Greek Layered Dip with Pita Chips

By KimK33

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)

Details

Servings 18
Preparation time 20mins
Cooking time 40mins
Adapted from pillsbury.com

Preparation

Step 1

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

To make ahead, dip can be refrigerated up to 2 hours.
If you're taking this to a party, layer the ingredients on a decorative plastic plate or tray from a party store - no risk of breaking your favorite serving plate.