7-Layer Mediterranean Dip with Pita Chips

7-Layer Mediterranean Dip with Pita Chips

Total Time: 00h 30m
Hands-on Time: 00h 30m
Makes: 6 - 8 servings

This simple 7-layer dip takes us to the Mediterranean with hummus, red bell pepper, cucumber, cherry tomatoes, black olives, artichokes, feta cheese, organic oregano and pita chips!

Share with your friends


  • 20 ounces plain hummus (store bought or homemade)
  • 2 teaspoons Simply OrganicĀ® Oregano
  • 1 teaspoon Simply OrganicĀ® Onion Powder
  • 1 teaspoon Simply OrganicĀ® Garlic Powder
  • 1 large red bell pepper, chopped
  • 1 large cucumber, chopped
  • 1 pint cherry tomatoes, quartered
  • 1 can (3.8 ounces) sliced black olives, drained
  • 1 can (14 ounces) artichoke heart halves, drained and roughly chopped
  • 1 block (8 ounces) feta cheese
  • 4 whole wheat pitas, cut into 8 wedges each
  • 1/4 teaspoon sea salt, to taste
  • 2 tablespoons olive oil


  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. Layer 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 for up to 2 days, and store chips in an airtight container at room temperature until serving. For extra flavor, sprinkle pita chips with oregano and garlic powder before baking.