The perfect dip for your next party! Cucumber, onion, and mint are mixed with low-fat yogurt, layered with hummus, tomatoes, and feta cheese, and then served with pita wedges in this Greek-inspired dip.
Nutrition per serving may change if servings are adjusted.
1 8-ounce carton plain low-fat yogurt
¼ cup coarsely shredded unpeeled cucumber
1 tablespoon finely chopped red onion
1 teaspoon snipped fresh mint
1 (8 ounce) container plain hummus ( ¾ cup)
½ cup chopped seeded tomato
2 ounces feta cheese, crumbled ( ½ cup)
Chopped cucumber (optional)
Sliced green onion (optional)
3 large white and/or wheat pita bread rounds
In a small bowl stir together the yogurt, shredded cucumber, chopped onion, and mint. Set aside.
Spread hummus in the bottom of a 10-inch quiche dish or 9-inch pie plate. Spread yogurt mixture over hummus. Sprinkle with tomato and feta cheese. If desired, top with chopped cucumber and sliced green onion.
Split each pita bread round in half, making 2 rounds; cut each round into 8 wedges (see Tip). Serve pita bread wedges with dip.
Tip: For crisper pita bread dippers, spread wedges in a single layer on parchment paper-lined baking sheets. Lightly sprinkle with water. Sprinkle wedges with paprika and crushed dried oregano. Bake in a 350°F oven about 10 minutes or until crisp. Cool; cover and store in a cool, dry place.