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    You are in: Home / Recipes / Greek Layered Dip With Pita Crisps Recipe
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    Greek Layered Dip With Pita Crisps

    Greek Layered Dip With Pita Crisps. Photo by Lois M

    1/3 Photos of Greek Layered Dip With Pita Crisps

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Tasty Tidbits's Note:

    This is a delicious dip with a lovely flavour and presentation. You may add chopped peeled cucumber if you wish. If you are taking this to a party, layer the ingredients on a decorative plastic plate or tray from a party store - no risk of breaking your favorite serving plate! Prep time does not reflect the overnight time needed to make the yoghurt cheese so plan ahead!

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    Ingredients:

    Servings:

    Units: US | Metric

    Pita Crisps

    Dip

    Directions:

    1. 1
      The day before you want to serve the dip, take your yoghurt and put it into a mesh strainer you have lined with 3 or 4 coffee filters. (you may also line it with damp cheese cloth) Set the strainer in the sink and allow it to drain overnight. The whey will drip out of the yogurt, leaving a smooth, creamy cheese similar in texture to cream cheese or neufchatel. Stir in the red onion and minced chives and set aside.(Alternatively you can use 1 8-oz container of chives and onion cream cheese spread).
    2. 2
      Put the chickpeas, garlic, tahini, olive oil and lemon in a food processor. Process until almost smooth (You may need a few extra TBS of water or lemon juice to loosen it) Season to taste with salt and freshly ground black pepper.
    3. 3
      Heat oven to 350*F. Carefully split each pita bread into 2 rounds. Cut each round into 6 wedges; brush with olive oil and place on ungreased cookie sheets. Sprinkle with garlic powder.
    4. 4
      Bake 5 to 7 minutes or until crisp and golden brown. Cool while making dip.
    5. 5
      In a 10 inch pie pan, spread the yoghurt cheese mixture. Drop small spoonfuls of chickpea mixture even over, spreading evenly. Top with remaining ingredients in order listed.
    6. 6
      Serve with pita crisps.
    7. 7
      Note: to make ahead, dip can be refrigerated up to 2 hours.

    Ratings & Reviews:

    • on January 12, 2011

      55

      this was really good, Served at a cocktail party I had and everyone that tried it rated it a 5. I loved the pita chips. Thanks for sharing

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 12, 2009

      55

      I found this when I was about to post my own version, and didn't want to repeat someone else's recipe. This is EXACTLY what I did when I "invented" mine. However, I did use chopped drained cucumbers, and even threw on some chopped marinated artichoke hearts. Oh---and confession---I did use commercial hummus. But that Greek yogurt cheese is the ticket---FAB. Every time I serve this is disappears!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 19, 2005

      45

      Very good. Attractive presentation. I loved the pita crisps. The only part I had trouble with was figuring how much 200g of chickpeas was. I used 1 cup of canned chickpeas, and that seemed about right. This doesn't make a huge amount of the yogurt or hummus mixtures, so next time I'd only chop 1/2 of each pepper and 1 tomato -- I couldn't fit them all on.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (19)

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    Nutritional Facts for Greek Layered Dip With Pita Crisps

    Serving Size: 1 (118 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 148.2
     
    Calories from Fat 52
    35%
    Total Fat 5.8 g
    9%
    Saturated Fat 2.2 g
    11%
    Cholesterol 10.7 mg
    3%
    Sodium 349.7 mg
    14%
    Total Carbohydrate 19.4 g
    6%
    Dietary Fiber 2.4 g
    9%
    Sugars 2.0 g
    8%
    Protein 5.2 g
    10%

    The following items or measurements are not included:

    Greek yogurt

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