Last night I attended a cookie exchange for the women in our neighborhood. The hostess served this wonderful dip, taken from the website http://www.eatbetteramerica.com/. This recipe may not appeal to every taste bud (I doubt anyone else in my house would touch it) but there are many other "healthified" recipes to try. The gal who made this left out the olives and only used 1/4 cup of the feta cheese, so you can tweak it to your tastebuds' delight!
Greek Layered Dip
2 whole wheat pita (pocket) breads (6 inch)
Cooking spray
1 container (7 or 8 oz) plain hummus
1 container (6 oz) fat-free Greek plain yogurt
1 tablespoon chopped fresh parsley
1 teaspoon fresh lemon juice
1/8 teaspoon pepper
1 medium plum (Roma) tomato, seeded, chopped
1/3 cup pitted kalamata olives, quartered
1/3 cup finely chopped seeded cucumber
1/2 cup crumbled feta cheese (2 oz)
1/4 cup chopped green onions (4 medium)
1 teaspoon olive oil
1/2 medium cucumber, sliced
1 medium green or red bell pepper, cut into strips
1 Heat oven to 350°F. Split each pita bread horizontally to make 2 rounds. Cut each round into 6 wedges. Arrange on ungreased large cookie sheet, rough surface up. Spray with cooking spray (about 5 seconds).
2 Bake 8 to 10 minutes or until golden brown and crisp; cool.
3 Meanwhile, spread hummus on shallow serving platter or in pie plate. In small bowl, mix yogurt, parsley, lemon juice and pepper; spread evenly over hummus. Top with tomato, olives, chopped cucumber, feta cheese and onions. Drizzle with olive oil.
Nutritional Information: 1/4 cup dip, 2 chips and 4 veggies: Calories 100 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 5mg; Sodium 270mg; Total Carbohydrate 12g (Dietary Fiber 2g, Sugars 3g); Protein 4g % Daily Value Vitamin A 4%; Vitamin C 20%; Calcium 6%; Iron 4% Exchanges 1/2 Starch, 1/2 Skim Milk, 0 High-Fat Meat, 1/2 Fat Carbohydrate Choices 1
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