Cookin’ with Carolyn Greek Layer Dip

Greek Layer Dip
1 cup plain lowfat yogurt
1/4 cup coarsely shredded unpeeled cucumber
1Tbsp. finely chopped red onion
1 tsp. snipped fresh mint
1 8-ounce container (3/4 cup) plain hummus
1/2 cup chopped seeded tomato
2 oz. feta cheese, crumbled (1/2 cup)
chopped cucumber (opt.)
sliced green onion (opt.)
3 large white and /or wheat pita bread rounds
In a small bowl stir together the yogurt, shredded cucumber, chopped onion, and mint. Set aside.
Spread hummus in the bottom of a 10-inch quiche dish or 9-inch pie plate. Spread yogurt mixture over hummus. Sprinkle with tomato and feta cheese. If desired, top with chopped cucumber and sliced green onion. Split each pita bread round in half, making 2 rounds; cut each round into 8 wedges. Serve pita bread wedges with dip. Makes 10 servings.