Servings: 4

1 cup Tomatoes, diced 1 cup Tomatoes, diced
1 tablespoon Fresh Lemon Juice 1 tablespoon Fresh Lemon Juice
1⁄ 2 teaspoon Dried Oregano 1⁄ 2 teaspoon Dried Oregano
 
1 1⁄ 2 cups Hummus, (see additional recipe or subsitute store bought) 1 1⁄ 2 cups Hummus, (see additional recipe or subsitute store bought)
1 cup Tzatziki Sauce, (see additional recipe or substitute store bought) 1 cup Tzatziki Sauce, (see additional recipe or substitute store bought)
1⁄ 2 cup Cucumber, diced 1⁄ 2 cup Cucumber, diced
1⁄ 4 cup Red Onion, chopped small 1⁄ 4 cup Red Onion, chopped small
1⁄ 4 cup Crumbled Feta Cheese 1⁄ 4 cup Crumbled Feta Cheese
1⁄ 4 cup Kalamata Olives, pitted and coarsely chopped 1⁄ 4 cup Kalamata Olives, pitted and coarsely chopped
1 handful Fresh Mint, coarsley chopped 1 handful Fresh Mint, coarsley chopped
 
Toasted Pita Bread: subheading: Toasted Pita Bread:
Pita Bread Pita Bread
Olive Oil Olive Oil
Salt Salt

Mix tomatoes, lemon juice and oregano together in a small bowl. Set aside.
Layer the dip into a small casserole or serving dish in this order: Hummus, tzatziki sauce, tomato mixture (drained of excess liquid), cucumber, red onion, feta, kalamata olives and mint.
Use toasted pita wedges for dipping.
To make the Toasted Pita Bread: subheading: To make the Toasted Pita Bread:
Preheat oven to 375 degrees F.
Brush both sides of pita lightly with olive oil. Sprinkle lightly with salt. Cut prepared pitas into bite sized pieces. Place onto baking sheet in a single layer. Bake for about 10 minutes, until crisp, turning once.

For crowd, double recipe and use 9x13 baking dish.  For crowd, double recipe and use 9x13 baking dish.