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Greek Layered Dip with Pita Crisps

Greek Layered Dip with Pita Crisps

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Betty Crocker Kitchens

Updated Jun 28, 2011

Greek Layered Dip with Pita Crisps

Greek Layered Dip with Pita Crisps

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Prep Time 20 min
Total 20 min
Servings 18
Ingredients 10

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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)

Instructions

Step
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.
Step
2

Bake 5 to 7 minutes or until crisp and golden brown. Cool while making dip.
Step
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.
Step
4

Serve dip with pita crisps.

Nutrition

120 Calories

8g Total Fat

4g Protein

9g Total Carbohydrate

1g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 120

Calories from Fat: 70

Total Fat: 8g; 12%

Saturated Fat: 4g; 20%

Cholesterol: 20mg; 7%

Sodium: 240mg; 10%

Total Carbohydrate: 9g; 3%

Dietary Fiber: 1g; 4%

Sugars: 1g

Protein: 4g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 2%; 2%

Calcium: 6%; 6%

Iron: 6%; 6%

Exchanges:

1/2 Starch; 1 Fat;

Carbohydrate Choice

1/2

*Percent Daily Values are based on a 2,000 calorie diet.

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