Mediterranean Layered Dip
15 MIN
12 MIN

Mediterranean Layered Dip


    Pita Chips

  • 2 tablespoons (30 ml) olive oil
  • 8 pita bread, each cut into 8 wedges
  • 1/2 teaspoon (2.5 ml) celery salt

    Avocado Yogurt

  • 1 ripe avocado, halved
  • 1 tablespoon (15 ml) lemon juice
  • 3/4 cup (180 ml) Greek yogurt
  • 2 tablespoons (30 ml) fresh chives, chopped
  • 1 small clove garlic, finely chopped
  • 1/4 teaspoon (1 ml) ground cumin
  • Salt and pepper


  • 1 cup (250 ml) hummus
  • 1 cup (250 ml) cucumber, peeled and diced
  • 1 tomato, seeded and diced
  • 1/2 cup (125 ml) crumbled feta cheese
  • 2 tablespoons (30 ml) oil-packed black olives, drained, pitted and finely chopped
  • 1/4 cup (60 ml) chopped celery leaves


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.