How to make it

  • Heat oven to 350 degrees. Split the pita bread, brush with olive oil, sprinkle with garlic and salt and pepper.
  • Place on ungreased cookie sheet and toast lightly in the oven for about 5-7 minutes. Cool and store in air tight container.
  • 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.
  • Serve with pita chips.
  • “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?”
  • Jeff Smith
  • 'The Frugal Gourmet Keeps the Feast' (1995)

Reviews & Comments 3

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  • kelawrence 10 years ago
    A great alternative to the usual "mexican" dips - thanks for a great post!
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  • rosemaryblue 11 years ago
    This sounds so wonderful...all the things we love! Thanks very much for sharing!
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  • itsajourney 11 years ago
    Yum! Thanks for the recipe - If it has feta and olives I am won!
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