Greek Seven Layer Dip

Ingredients

• 1 1/2 cups crumbled lowfat herbed feta cheese, divided
• 1 large roasted red pepper, from a jar (1 heaping 1/2 cup)
• 2 scallions, cut into 2-inch lengths, plus 1/2 cup thinly sliced
• 1 large garlic clove
• 1/2 teaspoon fresh lemon juice
• 1 bar (3 ounces) Neufchâtel cheese
• 1 container (16 ounces or 2 cups) prepared hummus
• 1 can (4.5 ounces) chopped green chiles, undrained
• 1 cup Greek yogurt (0% or 2%)
• 1/2 cup light mayonnaise
• 1 bag (12 ounces) frozen artichoke hearts, thawed and coarsely chopped (3/4 cup)
• 3/4 cup pitted kalamata olives, coarsely chopped
• 1 large bag pita chips

Instructions

1. Puree 3/4 cup of the feta cheese with roasted pepper, the 2 scallions, garlic and lemon juice until minced. Add cream cheese, continue to process until smooth; set aside.
2. Mix hummus and greens chilies; set aside. Mix yogurt and mayonnaise; set aside.
3. Spread hummus over the bottom of a 9-inch deep-dish pie plate or similar size dish, followed by roasted red pepper mixture, and then the yogurt mixture. Sprinkle on artichoke hearts, then olives, then remaining 3/4 cup feta. (Can be covered and refrigerated overnight.) When ready to serve, sprinkle with remaining scallions and serve with pita chips.

Notes