-
1
For the pita chips: 1.
-
2
Preheat the oven to 400 F. 2.
-
3
Cut each pita in half and then cut each half into several wedges.
-
4
Arrange the pita wedges on a large baking sheet.
-
5
Pour the olive oil over the pita wedges.
-
6
Toss and spread out the wedges evenly.
-
7
Sprinkle with the oregano, salt and pepper.
-
8
Bake for 8 to 12 minutes, or until toasted and golden in color.
-
9
Remove from oven.
-
10
3.
-
11
Serve the pita toasts warm or at room temperature alongside the layered dip.
-
12
For the white bean dip: 1.
-
13
Place the beans, garlic, lemon juice, olive oil, and parsley in the work bowl of a food processor.
-
14
Pulse until the mixture is coarsely chopped.
-
15
Lightly season with salt and pepper, to taste (optional).
-
16
For the Mediterranean pico de gallo 1.
-
17
Combine tomato, cucumber, Italian parsley, mint, and lemon juice in a small bowl.
-
18
Chill until ready to assemble dip.
-
19
For the assembly of the dip: 1.
-
20
Spread the white bean mixture in the bottom of a flat bowl or pie plate.
-
21
2.
-
22
Spread Greek yogurt on top of bean mixture to within one-half inch of edge.
-
23
3.
-
24
Top with Mediterranean pico de gallo.
-
25
Make sure to use a slotted spoon to drain as you add this layer.
-
26
4.
-
27
Sprinkle top with feta cheese, olives, and capers, if desired.
-
28
5.
-
29
Serve immediately with baked pita chips.
