Ingredients
1 cup plain Greek yogurt1 medium seedless cucumber, chopped1 teaspoon white wine vinegar2 teaspoons minced fresh mint or 1 teaspoon dried mint1 carton (10 ounces) hummus1 medium red onion, chopped1 cup chopped roasted sweet red peppers, drained2 packages (4 ounces each) crumbled feta cheese1/2 cup pitted Greek olives, sliced2 plum tomatoes, choppedOptional: Minced fresh parsley and additional minced fresh mintPITA CHIPS:20 pita pocket halves1/4 cup olive oil1/2 teaspoon salt1/4 teaspoon pepper
Preparation
Line a strainer with 4 layers of cheesecloth or 1 coffee filter and place over a bowl. Place yogurt in prepared strainer and cover with edges of cheesecloth. Refrigerate for 8 hours or overnight. In a small bowl, combine the strained yogurt, cucumber, vinegar and mint.
Spread hummus in the bottom of a 9-in. deep dish pie plate. Layer with onion, peppers, feta cheese, olives, tomatoes and yogurt mixture. Top with parsley and additional mint if desired. Chill until serving.
Cut each pita half into 3 wedges; separate each wedge into 2 pieces. Place in a single layer on ungreased baking sheets. Brush both sides with olive oil; sprinkle with salt and pepper.
Bake at 400° for 8-10 minutes or until crisp, turning once. Serve with dip.
