Mediterranean Dip With Pita Chips

• 12 pita pocket halves
• Cooking spray
• 1-3/4 teaspoons garlic powder, divided
• 12 ounces cream cheese, softened
• 1 cup plain yogurt
• 1 teaspoon dried oregano
• 3/4 teaspoon ground coriander
• 1/4 teaspoon pepper
• 1 large tomato, seeded and chopped
• 5 pepperoncini, sliced
• 1/2 cup pitted Greek olives, sliced
• 1 medium cucumber, seeded and diced
• 1/3 cup crumbled feta cheese
• 2 tablespoons minced fresh parsley

1. Cut each pita half into three wedges; separate each wedge into two pieces. Place on an ungreased
2. . Spritz both sides of wedges with cooking spray; sprinkle with 1 teaspoon garlic powder.
3. Bake at 350u0b0 for 5-6 minutes on each side or until golden brown. Cool on wire racks.
4. Meanwhile, in a small bowl, beat the cream cheese, yogurt, oregano, coriander, pepper and remaining garlic powder. Spread into a 9-in. pie plate. Top with tomato, pepperoncini, olives, cucumber, feta cheese and parsley. Serve with pita chips.

pocket, cooking spray, garlic, cream cheese, plain yogurt, oregano, ground coriander, pepper, tomato, pepperoncini, olives, cucumber, feta cheese, parsley

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