Greek Layer Dip with Pita Chips
Super bowl XLIII was a difficult one for fans of the beloved Patriots. (Are you sure they didn’t make the playoffs!?!) Most of us were apathetic only caring about the score of the game in relation to the squares we chose in the football pool. But moping wouldn’t bring Cassel (or Brady) to Tampa Bay, so rather than ignore the American pastime all together most Pats fans rallied and celebrated the day in the usual Super bowl Sunday ways: chili, nachos, beer, chips, and dip. (If you’re going to sulk, you may as well sulk in cheese whiz!)
I have made this Greek dip more times than I can count and every time, people have commented on how wonderful it is. It is both refreshing and delicious and it doesn’t give you that feeling of a block in your stomach like taco dip sometimes does. And the homemade pita chips are my favorite part. They are crisp, fresh and flavored to your liking! The best part—this dip can be whipped up in no time.
Greek Layer Dip:
- 1 container chive & onion cream cheese
- 1 small container of classic hummus (or make your own)
- 1 container of crumbled feta cheese
- 1 Roma tomato, roughly chopped and seeds removed
- 1 cucumber, roughly chopped
- a handful of pitted kalamata olives, sliced*
- 2 green onions, roughly chopped (optional)
- 1 package of large round pita bread
- cooking spray
- coarse salt, to taste
- onion salt
- garlic salt
Make the dip
In a pie plate, using a rubber spatula, spread the chive and onion cream cheese in an even layer. Drop spoonfuls of hummus on top and then spread to make an even layer. Sprinkle half of the feta cheese crumbles, then half the cucumber, then half the tomato then repeat. Finish with sprinkles of sliced olives. Top with green onions. (Optional)
Make the pita chips
Preheat the oven to 400 F. Using kitchen sheers cut the pita rounds into triangles. Pull the triangles apart so that they are single layers. Spread them evenly across a sheet pan and spray with cooking spray. Sprinkle with salts. Bake for about 20 minutes total. Check them after 10 minutes and move them around using a wooden spatula to make sure all surfaces are getting crisp.
*Sometimes I use canned, sliced black olives. However, I think the kalamata offer a more authentic Greek flavor.
Adapted from recipe by Pillsbury.