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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 18 |
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A change of pace from the layered Tex Mex dip. Tarpon Springs has a large Greek community and this has been a favored dip found on appetizer tables and potlucks. Ingredients:
pita crisp |
3 pita pockets, split. |
olive oil |
1 teaspoon of garlic minced |
fresh cracked black pepper |
sea salt |
layered dip |
1 8 ounce of cream cheese flavored with chives and onions |
1 8 ounce container of hummus (roasted red pepper hummus) |
1 cucumber, peeled seeded and chopped |
3 plum tomatoes seeded and chopped |
3 ounces of imported black olives, pitted and chopped |
4 ounces of crumbled feta cheese |
3 sprigs of fresh marjoram, leaves stripped off stems |
1/4 cup of chopped green onions |
drizzle of extra virgin olive oil |
Directions:
1. Heat oven to 350 degrees. Split the pita bread, brush with olive oil, sprinkle with garlic and salt and pepper.
2. Place on ungreased cookie sheet and toast lightly in the oven for about 5-7 minutes. Cool and store in air tight container.
3. In the bottom of a 9 inch pie pan, spread the cream cheese. Drop the hummus by small spoonfuls evenly over the top of the cream cheese. Spread as evenly as possible. top with the remaining ingredients in layers. Cukes, tomatoes, olives, feta, herbs, green onions and a tiny drizzle of olive oil.
4. Serve with pita chips.
5. “Feasting is also closely related to memory. We eat certain things in a particular way in order to remember who we are. Why else would you eat grits in Madison, New Jersey?”
6. Jeff Smith
7. 'The Frugal Gourmet Keeps the Feast' (1995)
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