Layered Mediterranean Dip With Pita Chips

• 1 cup (8 ounces) 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
• 20 pita pocket halves
• 1/4 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

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
4. . Brush both sides with olive oil; sprinkle with salt and pepper.
5. Bake at 400u0b0 for 8-10 minutes or until crisp, turning once. Serve with dip.

yogurt, cucumber, white wine vinegar, fresh mint, red onion, sweet red peppers, feta cheese, olives, tomatoes, parsley, pocket, olive oil, salt, pepper

Taken from www.tasteofhome.com/recipes/layered-mediterranean-dip-with-pita-chips/ (may not work)