Wednesday, April 18, 2012

Greek Pita Layers Dip

If I had to pick a favorite salad, it'd be Greek. Hands down. Something about the mixture of slightly sour feta, tangy red onions, tart kalamata olives, and sweet tomatoes. 

Hmmm.... I kind of want one right now.

A few weeks ago I came across a diferent twist on the Greek Salad, the Greek Dip (also known as Greek 7 Layer Dip, same as my recipe here, just add an extra layer on the bottom of cream cheese and lemon juice.) Since my blog is about all things clean, I had to cut the cream cheese out. No worries- it still tastes addictingly awesome.

Here's the simple, clean version of Greek Pita Dip:

Begin with a small-medium size pan (I use 8x9), and smooth out with a spoon 2  8-ounce containers of your favorite flavors of Hummus (I use Cedar's Red Pepper, 8 ounces - here's a helpful link to give you the nutritional info on the most popular Hummus brands on the market right now.)

Next, cover with 1-2 medium cucumbers, chopped into small chunks. I like to leave the skin on- your preference. Layer the cucumbers so that you can't see the hummus anymore. Cover your cucumbers with another layer of chopped cherry tomatoes (I needed about 1 pint of tomatoes to fill).

Sprinkle 1 1/2 cups of Fat Free feta cheese (I use President's) evenly over mixture. Cover this with 2 cups of pitted Kalamata olives (black olives also work, depending on preference).

Now, add in 1 cup of chopped red onion, spreading evenly (again, white onions work, just depends on your preference.)

Now, I like to add in a few more sprinkles of cheese, tomato, olive and onion for a more full flavore and appearance. On top, you can sprinkle 1-2 tablespoons of dried parsley for taste.

Pretty easy. And tasty too. Now- all you need is the Pita chips for dipping. There are two ways - One, is buy pre-made Pita chips (Stacy's are pretty amazing) or make your own:

Taking a bag of pita pockets, tear into chip-sized pieces (1x2 inches) and lay out flat on a large baking pan. Olive Oil sprinkled on is optional.
 You can crisp these in the toaster or oven, depending on how many you'll need, at 350 degrees for 15-20 minutes.

Once cooked to a crispy texture, you can serve and enjoy :)

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Hi! I 'm Karlene Murphy. A lover of food (especially if it's gluten and dairy free!), getting outdoors, lifting weights, travel, writing, and snuggling with my two puppies. My addictions include chocolate, coffee, cookies, and sharing my love of being HAPPY and HEALTHY! My passion is educating others - whether at my full time job as a high school Psychology teacher, or with YOU my readers. I have been in the fitness wold for almost 10 years, and currently am an Online Fitness Coach, Fitness Instructor, Pilates and Yoga and Aerial Yoga Instructor in Southern New Hampshire. Contact Me if you need help with designing your own fitness and nutrition program.

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