Mediterranean Layered Dip
Mediterranean Layered Dip
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Mediterranean Layered Dip

15 MIN
12 MIN


Pita Chips

Avocado Yogurt



Pita Chips

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
  2. In a large bowl, drizzle the oil over the pita bread. Sprinkle with the celery salt and toss to coat. Spread over the baking sheet and toast in the oven for about 12 minutes or until lightly browned. Toss several times during cooking. Let cool completely.

Avocado Yogurt

  1. In a bowl, mash the avocado flesh and lemon juice with a fork. Add the remaining ingredients and stir to combine. Season with salt and pepper. Set aside.
  2. In a large serving plate, spread the hummus and sprinkle with the cucumber. Cover with the yogurt and garnish with the avocado, tomato, feta, olives, and celery leaves. Cover and refrigerate until ready to serve. Serve with pita chips.


  1. Great dip! The avocado yogurt was sure nice and refreshing. I did make the mistake of not reserving 1/2 of the avocado for the top but no big deal. It was really good.

  2. I have been making a layered dip starting with Boursin with herbs and garlic mixed with whipped Phili cream cheese with pepper. Then a layer of hot salsa, then of chopped peppers and green onions and finally a goodly amount of shredded cheese, usually cheddar and something white. I think I will try using avocado in the base, though, after reading this recipe. Yum!

  3. I'm allergic to avocado. Is there something I could substitute?

  4. i cheated and bought the pita chips, but the dip was very good, lots of flavor.

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