Greek Layered Dip with Pita Chips

This is a nice twist from the traditional Mexican Layered Dip.  I serve it in a Trifle Bowl - which just makes it that much more special.   I have made a few notes on the ingredients - so see below for a few tips.

1 14-ounce package pita bread

Olive oil cooking spray

4 teaspoons Greek seasoning

1 pound ground tukey (A)

1 teaspoon garlic salt

1 16-ounce container prepared hummus

1 1/2 cups tzatziki (gyro sauce) (B)

1 cup shredded iceberg lettuce

2 medium roma tomatoes, diced

1/2 diced red onion

1/2 cup kalamata olives, chopped  (C)

1 4-ounce container crumbled feta cheese

Preheat the oven to 375 degrees F. Line 1 or 2 baking sheets with foil. Cut the pita rounds into eighths. Split each piece in two and place on the prepared baking sheet(s), with the inside of the bread facing up. Spray with the olive oil cooking spray and sprinkle with 2 teaspoons of the Greek seasoning. Bake 7 to 10 minutes, or until golden.


Meanwhile, in a large skillet, brown the ground turkey with the garlic salt and the remaining 2 teaspoons Greek seasoning. Drain and set aside. In a shallow 1 1/2-quart dish, spread the hummus on the bottom. Top with a layer of ground lamb, then the tzatziki. Layer with the lettuce, tomatoes, onion, olives and feta. Serve the dip at room temperature with pita chips.

(A) - The original recipe calls for Ground Lamp - I substitute Ground Turkey.
(B) - If you're a local resident - Fareway Grocery Store makes Tzatiki sauce prepared.  It's available in the Meat Department.
(C) - You can buy fresh kalmata olives at the "Olive Bar" at your local Hy-Vee.  They are generally located near the Meat/Cheese Deli.

Originated from: http://www.foodnetwork.com/