Ingredients
12 pita pocket halvesCooking spray1-3/4 teaspoons garlic powder, divided12 ounces cream cheese, softened1 cup plain yogurt1 teaspoon dried oregano3/4 teaspoon ground coriander1/4 teaspoon pepper1 large tomato, seeded and chopped5 pepperoncini, sliced1/2 cup pitted Greek olives, sliced1 medium cucumber, seeded and diced1/3 cup crumbled feta cheese2 tablespoons minced fresh parsley
Preparation
Cut each pita half into three wedges; separate each wedge into two pieces. Place on an ungreased baking sheet. Spritz both sides of wedges with cooking spray; sprinkle with 1 teaspoon garlic powder.
Bake at 350° for 5-6 minutes on each side or until golden brown. Cool on wire racks.
Meanwhile, in a small bowl, beat the cream cheese, yogurt, oregano, coriander, pepper and remaining garlic powder. Spread into a 9-in. pie plate. Top with tomato, pepperoncini, olives, cucumber, feta cheese and parsley. Serve with pita chips.
