7-layer Mediterranean Dip

INGREDIENTS

• 20 ounces plain hummus (store bought or homemade)

• 2 teaspoons Oregano

• 1 teaspoon Onion Powder

• 1 teaspoon Garlic Powder

• 1 large red bell pepper, chopped

• 1 large cucumber, chopped

• 1 pint cherry tomatoes, quartered

• 1 3.8-ounce can sliced black olives, drained

• 1 14-ounce can artichoke heart halves, drained and roughly chopped

• 1 8-ounce block feta cheese

• 4 whole wheat pitas, cut into 8 wedges each

• 2 tablespoons olive oil

• 1⁄4 teaspoon Frontier® Sea Salt, to taste

DIRECTIONS

1. Into bottom of medium-size baking dish or casserole-style dish, spoon hummus, then stir in oregano, onion powder and garlic powder. Spread spiced hummus over bottom of dish until fully covered.

2. Add each vegetable layer on top: bell peppers, cucumbers, tomatoes, olives and artichoke hearts. Sprinkle cheese over top, then a pinch of additional oregano, if desired.

3. To make the pita chips, preheat oven to 400 degrees. On a parchment-lined baking sheet, toss pita wedges with olive oil and salt. Bake for 8 to 10 minutes, until crispy.

4. Serve immediately or store dip covered in refrigerator and chips in an airtight container at room temperature for up to 2 days, then serve. For extra flavor, sprinkle pita chips with oregano and garlic powder before baking.

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