7-Layer Greek Dip and Pita Chips

Today I served one of the best dips I have ever made! 7-Layer Greek Dip. It needed a little prep, but it was WAY worth it. I made it yesterday and chilled it over night. The kids actually helped me make it! I served it with Pita Chips that I made myself out of wheat pita pockets!

Here is the link to the recipe:
7-Layer Greek Dip - http://www.ourbestbites.com/2010/12/7-layer-greek-dip.html

I used store brand, low fat cream cheese, store bough hummus, Pampered Chef Greek Rub for the seasoning, and only 2 cloves of garlic (I may use only one next time!). I used a pie plate for it and it worked perfectly! And I served it with pita chips that I baked myself. Here is that recipe!

Baked Pita Chips

Whole Wheat Pita Pocket Bread
Butter Flavored Non-Stick Spray
Sea Salt

1. Preheat oven to 400°F. Using kitchen shears or clean scissors, cut each pita round into eight wedges, and the open them up and separate them into 2 triangles. Be careful because sometimes they tear.
2. Arrange pita wedges in a single layer on a baking sheet, give them a quick spray with the non-stick spray, and sprinkle them with salt.
3. Bake 8-10 minutes or until chips are lightly browned and crisp.

I used the Toufayan brand of pita bread that I found at Wal-Mart by the deli counter. http://www.toufayan.com/Products/product-pita.php. There are 6 in the package, which gives you 96 pita chips if you make the whole pack. I bake them in batches. I set the time for 8 minutes, but they weren’t quite brown enough…I gave them about 30-45 seconds and they were brown enough. Just keep an eye on them! Let the cool completely before storing them in an airtight container!

Everyone who tried this really enjoyed it! It had a lot of flavor, but wasn’t heavy. For years I was the maker of the Layered Mexican dip, and I just got tired of it. I didn’t make it for years. But I think my 2011 “go-to” appetizer recipe is definitely going to be this! Invite me over, ask me to bring an appetizer…I dare you!