Greek Layered Dip

It's the holiday season!!!  Do you know what you're making for the company party?  For the traditional gathering of friends (in my world that's called the Festivus of Christgiving)?  Oh sure, you could take something expected.  You could take something to munch on.  Or you could take something a little bit different.

Be different.

Greek Layered Dip
Recipe adapted from Sandra Lee
Prep time: 20 minutes   Cook time: 15 minutes

1 14-ounce package pita bread OR flat bread [use whatever you can find or is on sale]
Olive oil cooking spray
4 tsp Greek seasoning, divided [Don't want to buy a whole bottle? This makes just enough for this dip]
1 lb ground lamb
1 tsp garlic salt
2 cups hummus
1 to 1 1/2 cups tzatziki [You bet I made my own!]
1 cup shredded iceberg lettuce
1/2 cup chopped tomatoes
1/4 to 1/3 cup diced red onion
1/2 cup kalamata olives, chopped
1 4-ounce container crumbled feta cheese

1.  Preheat the oven to 375 degrees F. Cut the pita rounds into eighths. Split each piece in two and place on the prepared baking sheet, with the inside of the bread facing up. Spray with the olive oil cooking spray and sprinkle with 2 tsp of the Greek seasoning. Bake 7 to 10 minutes, or until golden.

Whole wheat flat bread on sale?  Yes please!

2.  Meanwhile, in a large skillet, brown the ground lamb with the garlic salt and the remaining 2 teaspoons Greek seasoning. Drain and set aside.

Make sure to drain off the excess fat!

3.  In a shallow 1 1/2-quart dish, spread the hummus on the bottom. Top with a layer of ground lamb, then the tzatziki. Layer with the lettuce, tomatoes, onion, olives and feta. Serve the dip at room temperature with pita chips.

Layer 1: I used a basic, store-bought hummus

Layer 2: Ground lamb

Layer 3: Tzatziki (you don't have to take the layers to the edge)

Layer 4: Shredded lettuce

Layer 5: Tomatoes

Layer 6: Olives

Layers 7-8: Chopped onion and feta

If you like layered dips, you will LOVE. THIS. DIP.  The flavors were soooo yummy, and all the textures perfectly balanced one another.  I'm honestly not sure who ate more of this at Thanksgiving: me or my dad.

And don't think that because the recipe calls for lamb, that you need to use it.  I get it, lamb is CRAZY EXPENSIVE.  So use ground beef instead.  Use ground turkey.  Use some leftover gyro meat from Saturday night's takeout.  Be creative!

p.s. Because of the nature of some of these layers, I would NOT recommend making this ahead of time.  Rather, prep each layer in advance and then assemble just before serving.