Gorgeous Greek Layer Dip with Toasted Pita Chips

This is my first of a series of 31 Days of Connecting through Food.

I am on a total Greek food kick lately. I love Greek food and we have no good Greek places in town, so if I want Greek food, I have to make it. Greece is definitely on my mind. My daughter and I have been dreaming of going to Greece, but my son isn’t interested in Greece. He would rather go to Florida. Again. We went to Florida last year! Let’s go somewhere different. That’s what vacations are all about, right? I did talk him into going to Colorado this year somehow instead of going back to Florida. I have no idea how I’ll talk him into going to Greece, other than perhaps spending part of the vacation in France. But he isn’t that crazy about going to France, even though he’s taking French. Sigh. I’ve been told my daughter and I should just go without him. Perhaps we will!

So anyway back to Greece. No I haven’t been there. It’s very near the top of my list of places to go. I’ve seen pictures and studied their mythology and reveled in every Greek restaurant I could ever find in every place I’ve ever lived. I really LOVE Greek food. Garlic, oregano, feta, lemon, mint, creamy thick yogurt, cucumber, lamb. Gyros, hummus, spanakopita, dolmas, falafel, oh and that lovely Greek chicken! I love it all.

So when I saw this Greek layer dip from Avid Appetite, I wanted to make it right away. Except I didn’t have any hummus! So I had to wait until I had time to whip up a batch of hummus. And by the time I did that, I didn’t have much tzatziki left. But I used what I had to make a mini-layer dip. It was perfect for lunch/snacking throughout the afternoon … would probably be just fine for a snack for two. If you want to make a big party version, just use more stuff!

I ate this one all by myself. Just munched on it all afternoon. And now I am sad. It is gone. My tzatziki is gone. I ate what was left of my hummus for dinner. I miss them … want more. May have to start on a new Greek trip tomorrow. Wish it could be for real …

Greek Layer Dip & Pita Chips

*Adapted from Avid Appetite who adapted it from Food Network Magazine

Ingredients:

• Whole wheat pitas or pita pockets, cut into chip-like wedges
• Aboug 1/2 c. ground lean meat (I used venison, you can use turkey or lamb or whatever you like)
• Hummus (I used my Cannellini hummus, but I think the Basil-iferous hummus would be nice too … or whatever you have on hand)
• Tzatziki (I used my world’s best tzatziki that Kalyn taught me …)
• Red onion, finely diced (ok, if you don’t have red, you can use white, but red is prettier)
• Fresh garden tomato, diced
• Feta crumbles
• Kalamata olives, chopped (I skipped the olives … not my thing!)
• A bit of mixed lettuce, chopped
• Fresh oregano leaves
• kosher salt
• Freshly ground black pepper
• cooking spray

Directions:

1. To make the pita chips, preheat oven to 425 degrees. Layer the pita wedges on a baking sheet sprayed with cooking spray. Spray liberally with cooking spray. You can sprinkle with salt if you like–I didn’t bother with salt on mine. Bake for 7 minutes or until crispy.
2. Brown the ground meat in a skillet over medium heat. While cooking, season with salt, pepper and oregano. Set the meat aside.
3. Meanwhile, chop up the onion, tomato, olives and lettuce.
4. Spread the hummus in the bottom of the serving dish. (If you use a glass dish, you could actually SEE the layers unlike with mine!) Next, sprinkle on the prepared meat. Carefully spread the tzatziki over the meat. Layer the onions, tomatoes, lettuce, feta, some fresh oregano leaves and olives over top.
5. Serve with your lovely toasted pita chips and enjoy!

This recipe was shared at Katherine Martinelli’s Game Day Blog Hop and Fit & Fabulous Fridays: Superbowl Edition.