TOTAL TIME: Prep: 15 min. + chilling Bake: 10 min. YIELD: 5 cups (120 chips).

Not your ordinary layer dip, the bold combination of hummus and Greek yogurt will be a new most-requested recipe at your next baby shower or gathering. -Elizabeth Dumont, Boulder, Colorado

Ingredients

1 cup plain Greek yogurt

1 medium seedless cucumber, chopped

1 teaspoon white wine vinegar

2 teaspoons minced fresh mint or 1 teaspoon dried mint

1 carton (10 ounces) hummus

1 medium red onion, chopped

1 cup chopped roasted sweet red peppers, drained

2 packages (4 ounces each) crumbled feta cheese

1/2 cup pitted Greek olives, sliced

2 plum tomatoes, chopped

Optional: Minced fresh parsley and additional minced fresh mint

PITA CHIPS:

20 pita pocket halves

1/4 cup olive oil

1/2 teaspoon salt

1/4 teaspoon pepper

Directions

1. 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.

2. 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.

3. 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.

4. Bake at 400° for 8-10 minutes or until crisp, turning once. Serve with dip.

© 2022 RDA Enthusiast Brands, LLC