Greek Layered Dip

70% less fat • 54% fewer calories • 48% less sodium than the original recipe—see the comparison. You'll love this much better-for-you appetizer updated with fat-free ingredients, extra veggies and baked whole wheat pita chips.

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 12 servings (1/4 cup dip, 2 chips and 4 veggies each)

Ingredients

• 2  whole wheat pita (pocket) breads (6 inch)
• Cooking spray
• 1  container (7 or 8 oz) plain hummus
• 1  container (6 oz) Yoplait® Greek Fat Free plain yogurt
• 1  tablespoon chopped fresh parsley
• 1  teaspoon fresh lemon juice
• 1/8  teaspoon pepper
• 1  medium plum (Roma) tomato, seeded, chopped
• 1/3  cup pitted kalamata olives, quartered
• 1/3  cup finely chopped seeded cucumber
• 1/2  cup crumbled feta cheese (2 oz)
• 1/4  cup chopped green onions (4 medium)
• 1  teaspoon olive oil
• 1/2  medium cucumber, sliced
• 1  medium green or red bell pepper, cut into strips

Directions

1. Heat oven to 350°F. Split each pita bread horizontally to make 2 rounds. Cut each round into 6 wedges. Arrange on ungreased large cookie sheet, rough surface up. Spray with cooking spray (about 5 seconds).
2. Bake 8 to 10 minutes or until golden brown and crisp; cool.
3. Meanwhile, spread hummus on shallow serving platter or in pie plate. In small bowl, mix yogurt, parsley, lemon juice and pepper; spread evenly over hummus. Top with tomato, olives, chopped cucumber, feta cheese and onions. Drizzle with olive oil.

http://www.tablespoon.com/recipes/healthified-greek-layered-dip-recipe/1/