Mediterranean Party Dip With Pita Chips

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 12
• 8 ounces low fat soft cream cheese (sometimes i use 12 oz if i want a thicker dip)
• 8 ounces plain yogurt, greek yogurt is the best
• 1 1/2 tablespoons ground coriander
• 1 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1 teaspoon garlic salt
• 1 tomato, chopped
• 5 pepperoncini peppers, sliced
• 1/2 cup sliced kalamata olive, pitted and sliced
• 1 medium cucumber, seeded and diced
• 1/3 cup feta cheese, crumbled
• 1/2 cup chopped fresh curly-leaf parsley
• 5 pita bread rounds, opened and cut into triangles
• olive oil flavored cooking spray
• garlic salt

Recipe

• 1 mix yogurt, cream cheese and first 4 dried spices until well blended. spread dip in shallow glass casserole dish or pie plate. cover and let sit in refrigerator for a few hours if you can.
• 2 carefully open the pita breads and cut into triangles, and place on two baking sheets spraying both sides with olive oil spray (or brush a small amt on each one) and lightly sprinkle with garlic salt. if the pita bread will not separate, then just cut them into the wedges and brush a small amount of olive oil onto each side instead of using the olive oil spray. bake at 350 until just starting to brown on edges, about 10 minutes or so.
• 3 peel and seed the cucumber (seed it by cutting lengthwise and running a spoon along the center). chop finely and layer on top of dip. follow with diced tomatoes, black olives, pepperoncinis and feta cheese. top with chopped parsley if desired.